In the realm of culinary delights, Caribbean fish soup beckons with its tantalizing aroma and exquisite flavors, transporting taste buds to the vibrant shores of the Caribbean. This delectable dish embodies the essence of the region's rich culinary heritage, seamlessly blending the vibrant flavors of fresh seafood with an array of aromatic spices and vibrant vegetables. Whether you seek a hearty meal to warm the soul on a chilly evening or a refreshing lunch to brighten up a sunny day, Caribbean fish soup emerges as a culinary masterpiece that captivates the senses and leaves you craving more.
Here are our top 2 tried and tested recipes!
CARIBBEAN FISH SOUP
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
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
Provided by Barbara Kafka
Categories dinner, soups and stews, main course
Time 1h25m
Yield Six servings
Number Of Ingredients 18
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
Tips:
- Use fresh fish: The fresher the fish, the better the soup will taste. If you can, buy fish that was caught the same day you plan to make the soup.
- Choose a variety of fish: Using a variety of fish will give the soup a more complex flavor. Some good choices include snapper, grouper, and tilapia.
- Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be tough and dry.
- Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. A good option is to use a fish stock or a vegetable broth.
- Add vegetables: Vegetables add flavor and nutrition to the soup. Some good choices include onions, carrots, celery, and tomatoes.
- Season the soup well: Don't be afraid to season the soup well. Some good choices include salt, pepper, garlic, and lime juice.
- Serve the soup with a side of rice or bread: A side of rice or bread will help to soak up the flavorful broth.
Conclusion:
Caribbean fish soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. The soup is packed with flavor and is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Caribbean fish soup a try. You won't be disappointed!
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