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Caribbean Fish Soup

Rated as 3 out of 5 Stars
19

"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."
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Ingredients

2 h 5 m servings 203
Original recipe yields 8 servings

Directions

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  1. Rinse fish with lemon juice; drain.
  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.
  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.
  4. Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Footnotes

  • 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; 3.3 35 11.6 26 338 Full nutrition

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Reviews

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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 t...