Print: Caribbean Fish Soup

Homemade fish broth makes this healthy soup very tasty. I always loved this dish while growing up in the Caribbean. To my surprise, it turned out to be a good warm-up drink, too. Long story short, as I waited for a bus on a freezing and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea — the last thing on my mind was a bowl of soup. They were about to close, and they only had fish soup. I took a small cup and went back to the bus stop. It warmed me up and reached such a good place inside me that I ran back for more.

Prep

27 min

Cook

98 min

Servings

Difficulty

Hard

Ingredients

2 pounds whole fish , scaled and cleaned, or more to taste
1 lemon , juiced
8 cups water
4 greens bananas , chopped
1 pound pumpkin , cut into 1-inch pieces, or more to taste
2 potatoes , chopped
2 earss corn , cut into 1-inch pieces
4 ounces carrots , cut into 1/2-inch pieces
0.5 cups chopped okra
4 scallions , chopped
1 hot chile pepper
2 cloves garlic , chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme , leaves stripped

Instructions

1 Gather all ingredients.
2 Rinse fish with lemon juice; drain.
3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/caribbean-fish-soup