Caribbean Fish Soup
Servings
6
Prep Time
1 hour
Cook Time
30-45 minutes
"Fish soup is easy, healthful and can be personalized using whatever herb or veggies you like. Caribbean Bay Leaf flavor shines in this soup. Below are my favorites, but almost every ingredient can be substituted based on your tastebuds. The key is to make a flavorful broth before adding in the fish. In the Caribbean, this is made with a variety of root vegetables, pumpkin, hot peppers and a little pasta. This version is light on the carbs."
Author:Susan Sisarran
Ingredients
1 lb fresh/thawed fish, cleaned and gutted, or 1 lb of fish filets
2 quarts water
2 ribs of sliced celery
1 small sliced onion
4-6 cloves minced garlic
-
1-2 whole Caribbean Bay Leaves
-
½ tsp Flowering Hyssop Thyme
2 carrots, cut in rounds
Handful cherry tomatoes
1 potato, cubed
4-6 mini sweet peppers
8-10 tender okras (optional)
Salt to taste
-
Black Pepper to taste
Limes/lemons cut in wedges
-
Chili to taste (optional)
Directions
Wash fish with lime/lemon, rinse and pat dry. Marinate for at least an hour with salt, black pepper and thyme.
Bring water to a boil and add aromatics and salt to taste. Add potatoes, carrots, sweet peppers and tomatoes (also add in okra if using).
Once tender, remove potatoes, carrots and okras and set aside. Taste for salt.
Simmer fish and when almost done, remove the bay leaves and add back the cooked vegetables.
Serve hot or cold. Squeeze lime/lemon over just before serving.
Recipe Note
TIP: For clear broth, use a fine mesh sieve to remove all the tiny bits after taking out the veggies, and before adding in the fish.
Supermarket
Fair Trade