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Caribbean Fish Soup is a burst of tropical flavors in a bowl. Imagine tender fish fillets swimming in a creamy coconut milk broth, spiced just right with thyme and a hint of scotch bonnet pepper. This comforting soup is perfect for a cozy night in or impressing guests with something exotic yet simple. Dive into this recipe and let your taste buds take a mini-vacation!
Caribbean Fish Soup Recipe
Ingredients:
- 1 lb cut into chunks fish fillets (snapper or tilapia)
- 1 cup coconut milk
- 2 cups fish stock
- 1 chopped onion
- 2 cloves minced garlic
- 1 chopped bell pepper
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp or to taste salt
- 1 tsp or to taste black pepper
- 1 whole (optional) scotch bonnet pepper
- 2 chopped green onions
- 1 cut into wedges for serving lime
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened.
- Add the fish chunks to the pot and cook for a few minutes until they start to turn opaque.
- Pour in the coconut milk and fish stock. Stir in the thyme, salt, black pepper, and scotch bonnet pepper if using.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Add the chopped green onions and cook for another 5 minutes.
- Serve hot with lime wedges on the side.
What You Will Need
What you will need to make Caribbean fish soup
- Fish fillets: Provides the main protein, giving the soup its hearty texture and fresh, oceanic flavor.
- Coconut milk: Adds a creamy, rich base with a hint of sweetness, balancing the spices.
- Fish stock: Enhances the seafood flavor, making the soup more robust and savory.
- Onion and garlic: Essential aromatics that build a flavorful foundation for the soup.
- Bell pepper: Adds a sweet, slightly tangy crunch, complementing the fish and coconut milk.
- Olive oil: Used for sautéing, it helps to meld the flavors of the aromatics.
- Dried thyme: Infuses the soup with a subtle, earthy herbaceous note.
- Scotch bonnet pepper: Optional but adds a fiery kick, giving the soup its signature Caribbean heat.
- Green onions: Adds a fresh, mild onion flavor and a pop of color.
- Lime: Provides a zesty finish, enhancing the overall flavor and adding brightness.
Essential Tools and Instruments
What tools/instruments will be needed to make Caribbean Fish Soup Recipe
- Large pot: Essential for cooking all ingredients together, allowing flavors to meld and fish to cook evenly.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, ensuring even cooking and preventing sticking.
- Chef's knife: Necessary for chopping vegetables and fish into appropriate sizes for even cooking and flavor distribution.
- Cutting board: Provides a stable surface for safely chopping vegetables and fish, keeping the kitchen organized and clean.
- Measuring cups: Ensures accurate measurement of liquids like coconut milk and fish stock, crucial for maintaining the soup's consistency.
Caribbean Fish Soup Recipe
A flavorful and hearty Caribbean fish soup that's perfect for any occasion.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Fish fillets (snapper or tilapia) cut into chunks
- 1 cup Coconut milk
- 2 cups Fish stock
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 Bell pepper chopped
- 2 tbsp Olive oil
- 1 tsp Thyme dried
- 1 tsp Salt or to taste
- 1 tsp Black pepper or to taste
- 1 Scotch bonnet pepper whole (optional)
- 2 Green onions chopped
- 1 Lime cut into wedges for serving
Instructions:
- 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened.
- 2. Add the fish chunks to the pot and cook for a few minutes until they start to turn opaque.
- 3. Pour in the coconut milk and fish stock. Stir in the thyme, salt, black pepper, and Scotch bonnet pepper if using.
- 4. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
- 5. Add the chopped green onions and cook for another 5 minutes.
- 6. Serve hot with lime wedges on the side.
Notes:
This soup is best enjoyed fresh but can be stored in the fridge for up to 2 days.
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 25gFat: 12gSaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prep Ingredients: Chop veggies and fish, then store in airtight containers.
- Cook Base: Sauté onions, garlic, and bell pepper. Add fish chunks, coconut milk, and fish stock. Simmer for 20 minutes.
- Cool and Store: Let soup cool completely. Transfer to airtight containers. Refrigerate up to 2 days.
Freezing Instructions
- Cool Completely: Ensure soup is fully cooled before freezing.
- Portion and Pack: Divide into freezer-safe containers or bags. Leave some space for expansion.
- Label and Freeze: Mark containers with date and contents. Freeze up to 3 months.
- Thaw and Reheat: Thaw in fridge overnight. Reheat on stove over medium heat until hot.
Adding a whole scotch bonnet pepper to the soup without cutting it will give a subtle heat and flavor without making the dish too spicy.
Frequently Asked Questions
FAQ:
Can I use a different type of fish?
Yes, you can substitute with any firm white fish like cod or haddock.
How spicy is the soup with the scotch bonnet pepper?
It adds a significant kick. Remove it for a milder version.
Can I make this soup ahead of time?
Absolutely, it tastes even better the next day.
Is there a substitute for coconut milk?
You can use heavy cream or evaporated milk, but the flavor will change.
Can I add other vegetables?
Yes, carrots, potatoes, or okra work well in this soup.
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