Caribbean Fish Soup

Name: Caribbean Fish Soup
Prep time: 35 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 8 servings
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

4 Ratings
3 Reviews
5 Photos

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.

By Toney P

Gallery

Recipe Summary

cook:

1 hr

additional:

30 mins

total:

2 hrs 5 mins

prep:

35 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1
Rinse fish with lemon juice; drain.

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Step 2
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.
Step 3
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.
Step 4
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Cook's Notes:

Don't slit the chile pepper if you don't like a lot of heat.

When reheating leftovers, do not boil; it will break down the fish.

Nutrition Facts

Per Serving:

203 calories; protein 11.6g; carbohydrates 35g; fat 3.3g; cholesterol 25.5mg; sodium 338mg. Full Nutrition

Reese

02/01/2019

This hit the spot. NY was 4 degrees today and my husband works outside doing deliveries. He was definitely in need of this. He said it warmed up his soul. Added some shrimp to it and a couple of other seasonings. Added yam instead of regular potatoes and no green banana.

kurlyy1

02/16/2018

I'm making this now and it looks amazing! But no idea what type or size of fish. I'm working with what I have on hand so using snapper fillets but I'm wondering if 4 is enough. That depends on the size of fish this recipe calls for..... 3 stars for that but will definitely come and update!

4 Ratings

5 star values: 2
4 star values: 0
3 star values: 2
2 star values: 0
1 star values: 0

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kurlyy1

02/16/2018

Reese

02/01/2019

Alleah B

06/09/2019

I didn't have all the ingredients, so my rating isn't fair. No thyme or dried pepper or lemon. Used perch. So added 1/2 lime, dashes of ole bay seasoning, cayenne, and red pepper flakes. Canned /frozen vegetables instead of fresh.

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Caribbean Fish Soup

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (3)

Most helpful positive review

Most helpful critical review

All Reviews for Caribbean Fish Soup

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Caribbean Fish Soup

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (3)

Most helpful positive review

Most helpful critical review

All Reviews for Caribbean Fish Soup