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Caribbean Fish Soup 2

Serves 4 to 6 Soup seafood, Soups

Caribbean Fish Soup 2

Caribbean Fish Soup 2 is a dish that embodies the heart of home cooking in the Caribbean, crafted with a generous hand and an eye for sharing. This version captures the essence of family meals, where salt is judged by touch and the table is set for all who gather. It's not about precision but about the warmth and spirit of communal dining, where everyone dips their spoon into a bowl of comfort.

The soup is a delightful harmony of tender white fish, sweet tomatoes, and the subtle sharpness of onion, all swimming in a fragrant olive oil broth. A squeeze of lemon adds brightness, while salt and pepper bring balance, creating a dish that's both hearty and refreshing. It's the kind of soup that invites you to savor its warmth with every spoonful, embodying the essence of Caribbean home cooking.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 1.5 Lwater
  • 80 mlolive oil
  • 1lemon
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the aromatics. Dice 1 onion and 2 tomatoes into small pieces. In a large pot, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the diced onion and tomatoes. Stir occasionally, allowing them to soften and release their juices, creating a fragrant base without letting them brown.
  2. While the aromatics are cooking, prepare the fish. Cut 700 g of firm white fish into large chunks, ensuring they are roughly the same size for even cooking. Once the onions and tomatoes have softened, add the fish to the pot, gently stirring to coat it with the aromatic mixture.
  3. Pour in 1.5 L of water into the pot, ensuring the fish is fully submerged. Increase the heat to bring the mixture to a gentle simmer. As it simmers, the fish will begin to turn opaque and start to flake slightly, which indicates it is cooking through.
  4. Allow the soup to simmer gently, adjusting the heat as necessary to maintain a consistent simmer. This will help develop the flavors while ensuring the fish remains tender. Occasionally, skim any foam that rises to the surface to keep the broth clear.
  5. Once the fish is tender and the flavors have melded, taste the soup and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the natural flavors without overpowering them.
  6. Finish the soup by squeezing the juice of 1 lemon into the pot, stirring well to incorporate. This will add a bright, fresh note to the dish. Serve the soup hot, with a drizzle of olive oil over each bowl for added richness, and enjoy the comforting flavors of this Caribbean home-cooked meal.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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