- 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
- 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.
04/01/2018
recipepes.com
Caribbean Fish Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
