Caribbean Fish Soup
A Caribbean fish soup: snapper and prawns simmered with okra, plantain, coconut milk and Scotch bonnet.
Overview
A vibrant Caribbean soup featuring fresh fish poached in a spicy tomato-based broth with sweet potatoes and aromatic vegetables. The scotch bonnet chilli adds authentic heat, balanced by fresh lime juice for a refreshing finish.
Ingredients
Base
- 2 tablespoons oil
Aromatics
- 4 shallots (finely chopped)
- 2 celery stalks (chopped)
- 1 scotch bonnet chilli (de-seeded and finely chopped)
Vegetables
- 2 tomatoes
- 1 red pepper (large)
- 275 grams sweet potato (peeled and cut into cubes)
Protein
- 500 grams cod (skinless)
Seasonings
- ½ teaspoon ground allspice
- ½ teaspoon nutmeg (freshly grated)
- 3 tablespoons lime juice
Liquid/Broth
- 875 ml fish stock
Method
Stage 1 - Prepare vegetables
- Rub the pepper skin with oil, and grill skin-side up under a hot grill for 5 - 6 minutes, or until the skin blackens and blisters.
- Seal the peppers in a plastic bag to sweat. Once cooled, remove the skin from the peppers with your fingers.
- Chop the pepper into medium dice.
- Score a cross in the base of each tomato.
- Soak in boiling water for 30 seconds, and plunge into ice cold water.
- Drain and peel the skin away from the cross.
- Chop the tomatoes, discarding the core and reserving the juices.
Stage 2 - Cook aromatics
- Heat the oil in a large saucepan, then add the shallots, celery, red pepper, chilli, allspice and nutmeg.
- Cook for 4 - 5 minutes, or until the vegetables have softened, stirring occasionally.
Stage 3 - Build broth
- Add the chopped tomatoes and the reserved juices, along with the stock and bring to the boil.
- Immediately reduce the heat to medium and add the cubes of sweet potato.
- Season to taste and cook for about 15 minutes, or until the sweet potato is tender.
Stage 4 - Add fish and finish
- Add the lime juice and chunks of fish to the saucepan and poach gently for 4 - 5 minutes, or until the fish is cooked through and the skin is white.
- Season to taste and serve immediately.
Notes
- Scotch bonnet chilli: Adjust quantity for heat preference; it's very spicy.
- Fish stock: Use fresh or high-quality store-bought for best flavor.
- Sweet potato: Cut into even cubes for uniform cooking.
- Timing: Don't overcook the fish; it should be just opaque.
Serving
Serve hot with crusty bread or rice. Garnish with fresh herbs if desired.
Storage
- Refrigerate up to 2 days; reheat gently.
- Freezes well for up to 1 month.
- Best eaten fresh for optimal fish texture.
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