CARIBBEAN FISH SOUP RECIPE RECIPES

Name: Caribbean Fish Soup
Prep time: 15 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 slices bacon , chopped; 3/4 cup chopped celery; 1 medium (1 cup) chopped onion; 1 teaspoon firmly packed brown sugar; 1 to 2 teaspoons Caribbean jerk seasoning; 3 cups chicken broth; 1 (14 1/2-ounce) can diced tomatoes; 2 tablespoons Land O Lakes® Butter; 1 1/4 pounds tilapia fillets, cut into bite-sized pieces; 1/4 cup sliced green onions; Hot cooked rice; , if desired; Hot cooked black beans, if desired

CARIBBEAN FISH SOUP RECIPE | LAND O’LAKES

Caribbean Fish Soup Recipe | Land O’Lakes image

This soup is mildly flavored with jerk seasoning.

Provided by Land O'Lakes

Categories Fish Lunch Soup Bean Vegetable Soup and Stew Main Course Seafood Meat, poultry, and seafood

Total Time 0 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 slices bacon , chopped
3/4 cup chopped celery
1 medium (1 cup) chopped onion
1 teaspoon firmly packed brown sugar
1 to 2 teaspoons Caribbean jerk seasoning
3 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons Land O Lakes® Butter
1 1/4 pounds tilapia fillets, cut into bite-sized pieces
1/4 cup sliced green onions
Hot cooked rice; , if desired
Hot cooked black beans, if desired

Steps:

Cook bacon in saucepan over medium-high heat, stirring occasionally, 4-5 minutes or until slightly crisp. Reduce heat to medium. Add celery and onions; cook 10-15 minutes or until onions are very soft. Add brown sugar and jerk seasoning; continue cooking, stirring constantly, 2 minutes. Increase heat to medium-high. Add chicken broth and tomatoes. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to low; cook, uncovered, 20 minutes.
Melt butter in skillet until sizzling; add fish pieces. Cook over medium-high heat, turning once, 3-5 minutes or until fish flakes with fork. Add fish to soup.
Ladle soup into bowls; top with sliced green onions. Serve with hot cooked rice and black beans, if desired.

Nutrition Facts : Calories 290 calories, FatContent 12 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 100 milligrams, SodiumContent 1390 milligrams, CarbohydrateContent 11 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 34 grams

FISH SOUP, CARIBBEAN-STYLE RECIPE - NYT COOKING

Fish Soup, Caribbean-Style Recipe - NYT Cooking image

Provided by Barbara Kafka

Total Time 1 hours 25 minutes

Yield Six servings

Number Of Ingredients 18

Ingredients

1 1/2 pounds small fish on bone - red snapper, butterfish, etc. - cut into 3-inch chunks, with head and tail
2 pounds small fish fillets, cut in chunks (save all bones, heads and tails and combine with above)
2 tablespoons olive oil
1/4 pound carrots, peeled and diced in 1/2-inch pieces
4 leeks, washed and diced in 1/2-inch pieces
1 pound giraumon, peeled and cut in 1-inch cubes
1/4 pound igname, peeled and cut in 1/2-inch cubes (or breadfruit or potatoes)
1/4 pound turnips, peeled and cut in 1/2-inch cubes
1/2 pound tomatoes, in 1-inch chunks
8 scallions, in 1/4-inch slices
1/4 teaspoon crumbled, dry thyme
2 cloves garlic, peeled and minced
1 bay leaf
2 small fresh jalapenos, deveined, seeded and minced
1/4 cup tomato concasse or crushed canned tomatoes in a puree
1/2 cup dry white wine
Kosher salt
Freshly ground black pepper

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

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CARIBBEAN FISH SOUP RECIPE | LAND O’LAKES

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