Caribbean Fish Soup Recipe

Caribbean Fish Soup Recipe

  • 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
  • 1/2 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
  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.
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