Description
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.
Ingredients
- 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
- ½ 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
Instructions
- 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.
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 2 hrs 5 mins
Servings: 8