Caribbean Fish Soup recipe
All Recipes World Cuisine Recipes Latin American Caribbean
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
Nutrition Info
- 203.4 caloriescarbohydrate: 35 gcholesterol: 25.5 mgfat: 3.3 gfiber: 2.8 gprotein: 11.6 gsaturatedFat: 0.5 gservingSize: -sodium: 338 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Caribbean Fish Soup
Directions
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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.