Best Caribbean Fish Soup Recipes

CARIBBEAN FISH SOUP

Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup 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 very cold 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 the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories World Cuisine Recipes Latin American Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup 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

Steps:

Rinse fish with lemon juice; drain.
Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

FISH SOUP, CARIBBEAN-STYLE

Fish Soup, Caribbean-Style image

Provided by Barbara Kafka

Categories dinner, soups and stews, main course

Time 1h25m

Yield Six servings

Number Of Ingredients 18

Ingredients

1 1/2 pounds small fish on bone - red snapper, butterfish, etc. - cut into 3-inch chunks, with head and tail
2 pounds small fish fillets, cut in chunks (save all bones, heads and tails and combine with above)
2 tablespoons olive oil
1/4 pound carrots, peeled and diced in 1/2-inch pieces
4 leeks, washed and diced in 1/2-inch pieces
1 pound giraumon, peeled and cut in 1-inch cubes
1/4 pound igname, peeled and cut in 1/2-inch cubes (or breadfruit or potatoes)
1/4 pound turnips, peeled and cut in 1/2-inch cubes
1/2 pound tomatoes, in 1-inch chunks
8 scallions, in 1/4-inch slices
1/4 teaspoon crumbled, dry thyme
2 cloves garlic, peeled and minced
1 bay leaf
2 small fresh jalapenos, deveined, seeded and minced
1/4 cup tomato concasse or crushed canned tomatoes in a puree
1/2 cup dry white wine
Kosher salt
Freshly ground black pepper

Steps:

Wash the fish well to remove any traces of blood. Allow to marinate in the bain Antillais (see above) for one to two hours.
Heat the oil in a stock pot. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe). Add the carrots, leeks, giraumon, igname, turnips and tomatoes. Stir to coat with oil. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife. Strain the soup through a fine mesh. Put the vegetables and fish through a food mill with the fine grill in place. There should be three cups of puree and three cups of liquid (if not, add additional water). Add one cup of liquid to the puree. Stir the tomato concasse and white wine into the puree-liquid mixture. Season to taste with salt and pepper.
Pour the remaining liquid into a small saucepan. Bring quickly to a boil. Remove from the heat and add the reserved fish fillets. Cover and allow to steep for five minutes, or until just done. Meanwhile, heat the puree-liquid and ladle into bowls. Divide the fish between six bowls and serve immediately with crusty French bread.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 5 grams, Sodium 1111 milligrams, Sugar 8 grams