CARIBBEAN FISH SOUP
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.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
CROATIAN BOILED FISH (AND SOUP)
This is very old recipe from Dalmatia. The difference between regions in Dalmatia is that some put vegetables in a soup same not. I'm going to give you the simplest recipe, ingredients "sine qua non" as old Romans would have said. Using water you've cooked fish you can make nice soup. Just add cooked rice, olive oil and fresh parsley, filter the soup and you have it - nice and tasty.
Provided by nitko
Categories Clear Soup
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Use large pot with low rim and add water. Put onion, garlic, bay leaves, pepper (use whole black pepper berries) and cook 20 minutes until onion is soft (you can crush garlic).
- In the meantime clean the fish (do not chop the fish; it must stay in one piece). Add salt, vinegar, olive oil and fish in boiling water and cook for about 5 to 20 minutes (it depends how large fish is).
- To serve, take out the fish and put it on a plate with cooked potato. Cover with additional olive oil and eat it.
- For the soup: cook rice, filter the water, and add parsley and olive oil and you have a soup.
Nutrition Facts : Calories 84.4, Fat 6.8, SaturatedFat 0.9, Sodium 11.9, Carbohydrate 5.7, Fiber 0.8, Sugar 2.2, Protein 0.6
FISH SOUP, CARIBBEAN-STYLE
Provided by Barbara Kafka
Categories dinner, soups and stews, main course
Time 1h25m
Yield Six servings
Number Of Ingredients 18
Steps:
- Wash the fish well to remove any traces of blood. Allow to marinate in the bain Antillais (see above) for one to two hours.
- Heat the oil in a stock pot. Quickly saute all the fish, bones and head (except fillets - reserve them in marinade until the end of the recipe). Add the carrots, leeks, giraumon, igname, turnips and tomatoes. Stir to coat with oil. Add two cups of water and the scallions, thyme, garlic, bay leaf and jalapenos. Simmer over medium heat until the fish is completely cooked and beginning to shred and the vegetables can be easily pierced with the tip of a knife. Strain the soup through a fine mesh. Put the vegetables and fish through a food mill with the fine grill in place. There should be three cups of puree and three cups of liquid (if not, add additional water). Add one cup of liquid to the puree. Stir the tomato concasse and white wine into the puree-liquid mixture. Season to taste with salt and pepper.
- Pour the remaining liquid into a small saucepan. Bring quickly to a boil. Remove from the heat and add the reserved fish fillets. Cover and allow to steep for five minutes, or until just done. Meanwhile, heat the puree-liquid and ladle into bowls. Divide the fish between six bowls and serve immediately with crusty French bread.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 5 grams, Sodium 1111 milligrams, Sugar 8 grams
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