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
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
SPICY FISH AND POTATO SOUP
Liven up the flavors of this brothy, warming fish soup by adding fiery scotch bonnet, an integral ingredient in many Caribbean and African dishes.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
- Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.
Nutrition Facts : Calories 440, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 113 milligrams, Sodium 775 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 39 grams, Sugar 4 grams
FISH SOUP/STEW WITH VEGETABLES
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
Provided by Leggy Peggy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
- In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
- Add onion, bell peppers and celery, and fry until softened.
- Add water, potatoes, seasonings and fish.
- Cook for 15-20 minutes or until potatoes are tender.
- If your fish will cook very quickly, you can wait to add it with the tomato juice.
- Add tomato juice and heat through.
CARIBBEAN-STYLE GRILLED SEAFOOD SOUP
Make and share this Caribbean-Style Grilled Seafood Soup recipe from Food.com.
Provided by cookin_nurse
Categories Low Cholesterol
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Over a hot fire, grill each kind of seafood separately. The shrimp will take approximately 3 to 4 minutes per side, the scallops 3 minutes per side, the kingfish 5 minutes per side, and the lobster 4 minutes per side. As each is done, remove it from the grill, and set aside. (Note: You are looking for the seafood to get some color on its surface: Don't worry too much about cooking it completely, since it will finish in the broth.).
- In a large saucepan or soup pot, heat the oil until very hot but not smoking. Sauté the onion and celery in the hot oil until clear, about 5 minutes. Add the garlic, and sauté an additional minute.
- Add the wine, clam juice, cumin, and allspice to the pot, and bring to a simmer.
- Add the sweet potato, okra, and tomato, and continue to simmer for 30 minutes.
- At this point, add any of the seafood that is not completely cooked, and simmer for 4 more minutes.
- Just before serving, add the remainder of the seafood, and simmer for 1 minute, just to warm it through. Remove the pot from the heat and add salt and pepper to taste. Just before serving, toss in the lime juice, chili peppers, and cilantro, and stir briefly.
FISH SOUP
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 39
Steps:
- Heat a large heavy stockpot and to it add the olive oil. Add the fish bones and cook them over low heat, covered, until any flesh on them flakes from the bones. Add the vegetables and any shells from the shrimp, cover and cook over low heat until the vegetables sweat, about 10 minutes.
- Deglaze the pot with the wine, scraping up any particles sticking to the bottom of the pan. Stir in the saffron, thyme, and basil.
- Add the fish stock or water, and let the mixture gently boil for 1 hour. Then puree it in a food processor or pass it through a food mill. Pass the puree through a medium strainer into a clean stockpot. Stir in the Pernod. Season the base, to taste, with salt, pepper and cayenne. The soup should have a full-bodied flavor: If it seems weak, reduce it over low heat to concentrate the flavor.
- Preheat the oven to 350 degrees F.
- Skim any fish oil from the top of the soup and reserve it to stir into the rouille.
- Toast the croutons in the oven until golden, and then brush with rouille.
- Bring the soup to a boil. Add the shellfish and/or uncooked fish fillets to the soup, 1 variety at a time. Cook each until done; then remove from the soup and keep warm. (The lobsters will take about 10 minutes and their shells will be bright red when done; medium shrimp will take 3 or 4 minutes to cook; fish fillets from 1 to 7 minutes, depending on their thickness (they should remain slightly underdone); and the mussels and clams only cook for 3 to 5 minutes, until their shells open).
- Presentation: Place 1 crouton in the bottom of each large, shallow, heated soup plates. Then arrange the fish and/or shellfish around each crouton. Ladle the hot soup over all. Serve immediately. Pass additional rouille in a separate serving bowl.
- Clean the fish bones under cold running water, removing the gills from the head and any traces of blood on the frames.
- In a large saucepan, heat the oil. In it sweat the fish bones and vegetables over low heat, covered, for 10 minutes, stirring once or twice to prevent them from browning.
- Deglaze the pan with the wine, and then add enough water to cover the bones and vegetables by 2 inches. Add the bouquet garni and bring the liquid to a boil. Skim the froth from the surface, reduce the heat, and simmer the stock for 20 to 25 minutes.
- Strain the stock into a clean saucepan. Bring it to a boil and reduce it over medium heat to 1 quart.
- Note: Fish stock will keep in the refrigerator for 2 to 3 days or frozen for 2 to 3 weeks. After that time the flavor begins to fade.
- Yield: 1 quart
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- In a bowl, whisk together the egg yolks, garlic, mustard, and chili flakes. Whisk in the oil in a very slow steady stream until the sauce begins to emulsify. Add the remaining oil in a thin stream until all of it is incorporated. Add the saffron. Thin the sauce with the stock and season, to taste, with lemon juice, salt, and pepper.
- Yield: 1 1/2 cups
- Prep Time: 10 minutes
More about "fish soup caribbean style food"
CARIBBEAN SEAFOOD STEW - BETTER HOMES & GARDENS
From bhg.com
5/5 (23)Calories 414 per servingTotal Time 30 mins
- In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.
- In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic, and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture, and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired. Makes 4 to 6 servings.
CARIBBEAN FISH STEW RECIPE - FISH STEW WITH COCONUT AND ...
From honest-food.net
5/5 (6)Total Time 1 hr 20 minsCategory Main Course, SoupCalories 535 per serving
- In a large, lidded pot such as a Dutch oven, heat the coconut oil over medium-high heat. When it's hot, add the onion and chiles and stir well. Add some salt. Cook, stirring often, until the onion is translucent, about 4 to 6 minutes.
- Add the garlic and cook another minute, then stir in the tomato paste, oregano and about 1 tablespoon of the chopped cilantro. Add a splash of tot coconut water (or regular water), mix well and turn the heat to low. This is your sofrito, your soup base. Cook gently for 15 minutes, stirring from time to time.
- Pour in the rest of the coconut water, the stocl and the coconut milk, as well as the yuca and the plantains. Bring it to a simmer and add salt to taste. Simmer until the vegetables are tender, about 30 minutes or so.
- Add the fish, as well as shrimp if you have some. Cook this gently for about 5 to 10 minutes. Add the rest of the cilantro and serve with lime wedges. You can serve this over steamed rice if you want. Rice cooked in coconut milk is especially good with this stew.
TAPADO: A GUATEMALAN RECIPE FOR SEAFOOD COCONUT SOUP
From atastefortravel.ca
4.8/5 (37)Total Time 40 minsCategory SoupCalories 825 per serving
JAMAICAN FISH TEA SOUP - JAMAICAN FOODS AND RECIPES ...
From jamaicanfoodsandrecipes.com
5/5 (1)Category SoupCuisine JamaicanCalories 183 per serving
- In a large soup pot place the fish along with 2 cups of water, the chopped onion, garlic, scallion and salt. Boil for 6-7 minutes.
- Add the carrot, yam, pumpkin, green banana, okra, thyme, pimento (allspice), scotch bonnet pepper and more water to cover the food in the pot. Bring to boil.
TOBAGO FISH BROTH (SOUP) - HOME MADE ZAGAT
From homemadezagat.com
Cuisine CaribbeanCategory Appetizer, EntreeServings 4-6Total Time 1 hr 10 mins
FISH SOUP RECIPE - GLOBAL SEAFOODS NORTH AMERICA
From globalseafoods.com
Estimated Reading Time 7 mins
10 BEST CARIBBEAN SEAFOOD SOUP RECIPES - YUMMLY
From yummly.com
CARIBBEAN FISH STEW WITH GREEN BANANAS RECIPE - FOOD AND WINE
From foodandwine.com
Servings 6
- In a large saucepan, cover the fish steaks with 8 cups of water and bring just to a boil over moderately high heat. Reduce the heat to low and simmer, skimming a few times, until the fish is just cooked through, about 8 minutes. Transfer to a plate to cool, then discard the skin and bones. Pour the fish broth into a large bowl.
- Heat the oil in a large heavy saucepan. Add the celery, onion and green peppers and cook over moderately low heat, stirring, until wilted, about 10 minutes. Add the tomato, scallions and garlic and cook over moderately high heat, stirring, for 2 minutes. Add the fish broth and saffron, season with salt and pepper and bring to a simmer. Add the chiles, thyme, lime zest and allspice and simmer over low heat for 10 minutes.
- In a saucepan of boiling water, simmer the banana slices over moderate heat until tender, about 10 minutes. Transfer to a plate. Add the okra to the water and simmer until tender, about 4 minutes. Drain and add to the banana.
- Add the zucchini to the stew and simmer until tender, about 4 minutes. Discard the chiles and lime zest. Add the bananas, okra, lime juice and fish and season with salt and pepper. Serve the stew with rice and lime wedges.
CARIBBEAN FISH SOUP (FISH TEA) - THE LEMON BOWL®
From thelemonbowl.com
4.5/5 (29)Total Time 40 minsCategory Main Course, SoupCalories 236 per serving
- Heat olive oil over medium-high heat in a large soup pot. Add onion, carrots and celery, plus a pinch of salt and pepper, and saute until tender, about 7-9 minutes, stirring frequently.
- Add garlic and thyme to the pan along with scotch bonnet pepper if you want it to be spicy. (Leave out the pepper to keep mild.) Saute until fragrant, about 30 seconds. Add potatoes to the pan, along with chicken broth, and stir well.
10 MOST POPULAR CARIBBEAN FISH DISHES - TASTEATLAS
From tasteatlas.com
- Saltwater Fish Dish. Jamaican Steamed Fish. JAMAICA, North America. 4.8 (6) Serve with. Bammy. Where to eat the best Jamaican Steamed Fish in the world.
- Breakfast. Ackee and Saltfish. JAMAICA, North America and Cayman Islands (North America) 4.7 (16) Where to eat the best Ackee and Saltfish in the world.
- Stew. Brown Stew Fish. JAMAICA, North America. 5.0 (7) Serve with. Bammy. Where to eat the best Brown Stew Fish in the world. 1.
- Saltwater Fish Dish. Escovitch Fish. JAMAICA, North America. 4.7 (9) Serve with. Bammy. Where to eat the best Escovitch Fish in the world.
- Street Food. Bake and Shark. TRINIDAD AND TOBAGO, North America. n/a (7) Where to eat the best Bake and Shark in the world.
- Saltwater Fish Dish. Jamaican Mackerel Rundown. JAMAICA, North America. n/a (3) Where to eat the best Jamaican Mackerel Rundown in the world.
- Saltwater Fish Dish. Saltfish buljol. TRINIDAD AND TOBAGO, North America. n/a (9)
- Saltwater Fish Dish. Bacalao guisado. DOMINICAN REPUBLIC, North America. n/a (0) MAIN INGREDIENTS. Cod. Garlic. Onion. Tomato. Bell Pepper.
- Saltwater Fish Dish. Coo-Coo and Flying Fish. BARBADOS, North America. n/a (0) Where to eat the best Coo-Coo and Flying Fish in the world.
- Saltwater Fish Dish. Pargo relleno. CUBA, North America and Puntarenas Province (Costa Rica) n/a (3)
FISH SOUP RECIPE - JAMAICAN VIDEOS
From jamaicans.com
Estimated Reading Time 1 min
10 MOST POPULAR CARIBBEAN SOUPS - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 5 mins
CARIBBEAN FISH SOUP RECIPE.
From caribbeanpot.com
3.5/5 (18)Total Time 30 minsEstimated Reading Time 2 mins
JAMAICAN FISH SOUP RECIPE | FOOD WASTE HACKS | THE ...
From theforgottenpantry.co.uk
Estimated Reading Time 6 mins
HOW TO MAKE JAMAICAN FISH TEA (FISH SOUP) - DELISHABLY
From delishably.com
Estimated Reading Time 5 mins
CARIBBEAN FISH SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
JAMAICAN FISH TEA RECIPE (FISH SOUP) - HOME - JAMAICANS.COM
10 BEST FISH BROTH RECIPE IDEAS | FISH BROTH RECIPE, TRINI ...
From pinterest.ca
CARIBBEAN RECIPES - BBC GOOD FOOD
JAMAICAN FISH SOUP RECIPE - FISH TEA | JAMAICAN FISH SOUP ...
From pinterest.ca
510 TRINI FOOD IDEAS IN 2022 | TRINI FOOD, FOOD, TRINIDAD ...
From pinterest.com
FISH SOUP, CARIBBEAN STYLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARIBBEAN FISH SOUP RECIPE. - FOOD NEWS
From foodnewsnews.com
CARIBBEAN FRIED TILAPIA RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
THE ULTIMATE FISH SOUP RECIPE. - YOUTUBE
From youtube.com
JAMAICAN RECIPES: FISH SOUP (FISH TEA) RECIPE
From eatjamaican.com
10 BEST CARIBBEAN STYLE FISH RECIPES | YUMMLY
JAMAICAN FISH SOUP RECIPE | DEPORECIPE.CO
From deporecipe.co
CARIBBEAN FISH SOUP RECIPE BY HEALTHYCOOKING | IFOOD.TV
From ifood.tv
TRINI STYLE FISH BROTH | OLIVE & MANGO
From oliveandmango.com
FISH HEAD SOUP!!! JAMAICAN STYLE! - YOUTUBE
From youtube.com
THE BEST OF JAMAICAN FOOD | 21 MUST-TRY JAMAICAN DISHES
From foodieflashpacker.com
CARIBBEAN FISH SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
FISH TEA - JAMAICANDINNERS.COM
From jamaicandinners.com
SPICY CARIBBEAN FISH SOUP - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love