Caribbean Fish Broth (Fish Soup) Recipe

Fish is abundant in the Caribbean! That’s great, because I love fish and when I decided to become a vegetarian, it was easy to give up all the red meats but I still wanted to be able to eat fish. So, I was delighted to learn that there was a type of vegetarian called a pesco-ovo vegetarian or pescatarian. What this means is that I can still enjoy fish, eggs and my other favourite food - cheese. 

Growing up in the Caribbean, a soup or broth of some kind was the expected Saturday lunch. Nowadays, I make various types of soup any day of the week that I feel for a soup or a broth. Yesterday, I bought some fresh Yellowfin tuna at the local fish market and cooked a finger-licking, good fish broth (in some countries they call it 'fish soup').   

So, if you’re looking for an easy fish broth recipe, for lunch, dinner or to add to a menu, then you’re in for a Caribbean food treat. Keep reading to learn how to make this simple fish broth or fish soup.  

Fish Broth or Fish Soup Recipe

Ingredients for Fish Broth or Fish Soup

½ lb. Fish (seasoned)

3 ½ cups Water

1 large or 2 small Tannias (If you don’t have tannia, use Irish potatoes)

1 large Carrot (sliced or diced)

½ Green or Red Bell Pepper (diced)

½ Onion (diced)

1 sprig Chive (chopped fine)

7 leaves Celery (chopped fine)

3 tsps. Dry Ochro Seasoning

1 tbsp. Coconut Milk Powder

Dumplings (see ingredients and recipe below)

A dash of Cayenne Pepper

Salt to your taste

 

Dumpling Ingredients & Preparation

¾ cup White Flour

¼ cup Cornmeal

¼ cup Warm Water

⅓ tsp. Salt

⅓ tsp. Baking Powder

Mix all of the above dry dumpling ingredients together in a bowl. Slowly add warm water and knead into a firm dough ball. Divide the doughball into smaller pieces and cut or roll into little balls or your desired shape. Set aside for placing in your pot of fish broth later.

Servings:  Serves 2 persons            

Preparation Time: 35 - 45 minutes

Preparation Method for Fish Soup or Fish Broth:

§  Pour the water and salt in a pot and bring to a boil.

§  Chop the fish into small bite size pieces (1 or 2-inch chunks), season the fish pieces with salt and black pepper and set aside.

§  Add the fish, dumplings and tannia to the boiling water and cook for 15 minutes, stirring occasionally.

§  Dice the carrots, bell peppers and onion and set aside.

§  Chop up the chive and celery and set aside.

§  Add the carrots, bell pepper, onions, chive, celery, dry ochro seasoning, coconut milk powder and cayenne pepper to the pot and cook for an additional 10 minutes.

§  Turn of the fire under your pot and ladle out the fish broth into soup bowls.

§  You can add 1 tablespoon of olive oil to each bowl of soup for a zesty flavour.  

§  Now, just sit back and enjoy the best fish broth or fish soup!

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***Photo Credit & Copyright: All photos belong to the author of this blog, Heidi Vincent a.k.a. The Catholic Contributor and should not be copied or used without permission.