Caribbean Fish Soup
This recipe is for a delicious fish and vegetable stew that captures the flavors of summer. The stew features fresh ingredients like whole fish, green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, hot chile pepper, garlic, and aromatic thyme leaves. The fish is first marinated with lemon juice before being simmered in a pot with the vibrant assortment of vegetables. The result is a flavorful and satisfying stew that is perfect for a summertime meal. Serve it in bowls, garnish with extra thyme leaves if desired, and savor the taste of summer in every spoonful.
Equipment
- Large pot or Dutch oven
- knife
- cutting board
- Lemon juicer or citrus squeezer
- Stirring spoon or spatula
- Bowls for serving
Ingredients
- 2 pounds Fish scaled and cleaned
- 1 1 lemon
- 8 cups Water
- Green bananas, chopped.
- 1 pound Pumpkin cut into 1-inch pieces
- 2 Potatoes chopped
- 2 ears Corn cut into 1-inch pieces.
- 4 ounces Carrots cut into 1/2-inch pieces
- 1/2 cup Okra chopped
- 4 Scallions chopped.
- 1 Hot chili pepper
- 2 Garlic cloves chopped
- 1 tsp Salt
- 1 tbsp Ground black pepper
- 4 sprigs Fresh thyme leaves stripped
Notes
- Rinse the fish thoroughly and squeeze the lemon juice over it. Set aside.
- In a large pot, bring the water to a boil.
- Add the green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, hot chile pepper, garlic, salt, and black pepper to the pot.
- Stir the ingredients and let them simmer over medium heat for about 15 minutes, or until the vegetables are tender.
- Carefully place the seasoned fish into the pot and add the fresh thyme leaves.
- Continue simmering for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the pot from the heat and discard the hot chile pepper.
- Serve the fish and vegetables in bowls, making sure to distribute them evenly.
- Garnish with additional fresh thyme leaves, if desired.
- Enjoy your flavorful fish and vegetable stew!
Nutrition
Calories: 203kcal
