A classic Caribbean fish soup or fish broth as it's called in Trinidad and Tobago. Not as heavy and thick as traditional Caribbean soups, but loaded with vegetables and flavored with herbs and thick slices of marinated fish.
Total Time
1hr
0.0
0 Ratings
Author: CaribbeanPot
Servings:
8
Ingredients
•
2
lb
Fish
, cubed
•
8
cups
Water
•
3
cups
Fish Stock
or Chicken or Vegetable Stock
•
as needed
Salt
•
as needed
Ground Black Pepper
•
1
tsp
Green Caribbean Seasoning
•
1
Onion
, chopped
•
4
cloves
Garlic
, chopped
•
2
Potatoes
, diced
•
1
Sweet Potato
, diced
•
4
Green Bananas
•
2
cups
Chopped
Fresh Spinach
(optional)
•
1
bunch
Scallions
, sliced
•
4
sprigs
Fresh Thyme
•
2
Tbsp
Chopped
Culantro Leaves
•
1
Scotch Bonnet Pepper
•
1
cup
Diced
Pumpkins
•
1
Carrot
, diced
•
1
Tbsp
Vegetable Oil
Cooking Instructions
1.
Season the Fish (2 lb) with Ground Black Pepper (as needed), Green Caribbean Seasoning (1 tsp) and mix thoroughly. Let it marinate for 20-25 minutes.
2.
In a deep soup pot over medium-high heat, add Vegetable Oil (1 Tbsp), Onion (1) and Garlic (4 cloves) and stir to soften up. Reduce the heat to low and let the onions and garlic sweat down for about 3 minutes.
3.
Next, add in the Fresh Thyme (4 sprigs), Scallions (1 bunch) and mix for about 1 minute. Then add in the Potatoes (2), Sweet Potato (1), Carrot (1), and Pumpkins (1 cup). Give it a quick stir, season with Salt (as needed) and pour in the Fish Stock (3 cups) and Water (8 cups).
4.
Dice the Green Bananas (4) into 1-inch pieces and put in a bowl with water to avoid discoloration.
5.
As the soup comes up to a boil, add in the diced green banana, Scotch Bonnet Pepper (1), Fresh Spinach (2 cups), and Culantro Leaves (2 Tbsp). Mix together and let it continue on a rolling boil for 10 minutes.
6.
After letting it boil for 10 minutes, add in the seasoned fish and let it continue on a rolling boil for another 10 minutes while stirring every few minutes.
7.
If you start seeing some impurities floating on the top go ahead and skim that off. Remove the scotch bonnet pepper and thyme stems. Taste for salt and add as needed. Make sure your vegetables are cooked all the way through then serve.
Nutrition Per Serving
CALORIES
240
FAT
3.9 g
PROTEIN
25.3 g
CARBS
28.3 g
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