FISH SOUP, CARIBBEAN-STYLE RECIPE - NYT COOKING
Provided by Barbara Kafka
Total Time 1 hours 25 minutes
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//schema.org, Calories 456, UnsaturatedFatContent 10 grams, CarbohydrateContent 22 grams, FatContent 17 grams, FiberContent 5 grams, ProteinContent 52 grams, SaturatedFatContent 5 grams, SodiumContent 1111 milligrams, SugarContent 8 grams
CARIBBEAN FISH SOUP (FISH TEA) - THE LEMON BOWL®
This fragrant broth-based Caribbean fish soup, also known as fish tea, is made with hearty veggies, potatoes and various types of fish and seafood.
Provided by Liz DellaCroce
Categories Main Course Soup
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- Bring to a boil then stir in shrimp and fish along with a pinch of salt and pepper.
- Reduce to low and simmer 30 minutes. Serve with minced cilantro, onion and lime juice.
Nutrition Facts : ServingSize 1.5 cups, Calories 236 kcal, CarbohydrateContent 13 g, ProteinContent 34 g, FatContent 5 g, SaturatedFatContent 1 g, CholesterolContent 228 mg, SodiumContent 1799 mg, FiberContent 3 g, SugarContent 2 g
More about "caribbean fish head soup recipe recipes"
FISH SOUP, CARIBBEAN-STYLE RECIPE - NYT COOKING
Reviews 3
Total Time 1 hours 25 minutes
Cuisine caribbean
Calories 456 per serving
- 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.
CARIBBEAN FISH SOUP (FISH TEA) - THE LEMON BOWL®
From thelemonbowl.com
Reviews 4.5
Total Time 40 minutes
Category Main Course, Soup
Cuisine caribbean, Jamaican
Calories 236 kcal per serving
- Reduce to low and simmer 30 minutes. Serve with minced cilantro, onion and lime juice.
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