Belizean Seafood Soup Recipes

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SPICY FISH SOUP



Spicy Fish Soup image

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Provided by CHEFETTE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Fish Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

Steps:

  • Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
  • Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
  • Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 12.2 g, Cholesterol 45.7 mg, Fat 1.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 0.4 g, Sodium 873.8 mg, Sugar 8.1 g

CARIBBEAN FISH SOUP



Caribbean Fish Soup image

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

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

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

BELIZEAN FISH SERRE



Belizean Fish Serre image

Make and share this Belizean Fish Serre recipe from Food.com.

Provided by David04

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 slices bacon, cut into small pieces
2 lbs red snapper fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon thyme
32 ounces coconut milk, canned
3 leaves culantro, fresh
8 ounces cassava, sliced in small pieces (or Yucca)
1 plantain, sliced
1 carrot, sliced

Steps:

  • Wash and rinse the snapper.
  • Wash, clean and cut vegetables.
  • Place bacon into a saucepan over medium heat, pour in coconut milk.
  • Add the onion, seasonings, plantain and yucca.
  • Bring to a boil until vegetables are tender.
  • Dip the fish into the coconut milk to ensure it is coated and place the carrots and fish on top, and simmer until the fish is tender.
  • Serve over rice.

Nutrition Facts : Calories 474.7, Fat 25.7, SaturatedFat 19.9, Cholesterol 57.1, Sodium 326.5, Carbohydrate 28.8, Fiber 3.9, Sugar 11.5, Protein 34.4

BELIZEAN SEAFOOD SOUP



Belizean Seafood Soup image

This is a hearty soup that is always found in the kitchen of a coastal Belizen fishing village at least three times per week. Its easy to make and comes out great!

Provided by rebrown16

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup vegetable oil
1/4 cup flour
1 cup onion, diced
4 tablespoons tomato paste
2 cups coconut milk, unsweetened
3 cups fish stock
1 pinch thyme
5 garlic cloves, minced
1 cup potato, cubed
1 cup cassava, cubed
1 cup green bell pepper, deseeded, diced
1 cup carrot, diced
seafood (as desired)
1 large lobster tail, with shell
1 lb fish fillet

Steps:

  • First heat oil in a heavy pot, add flour and stir constantly with a whisk until flour is copper in color.
  • Add onions and tomato paste and stir for two to three minutes until onions are a deep golden brown.
  • Add coconut milk, fish stock, thyme and garlic. Mix well, bring to a gentle boil, lower heat and let sauce simmer for ten minutes more.
  • Add potato, cassava, bell pepper and carrots and boil until vegetables are cooked.
  • Add lobster, fish, shrimp and conch and simmer until cooked.
  • While soup is boiling mix grated green plantain with coconut oil, salt and pepper. Form into little dumplings the size of a teaspoon.
  • Add dumplings along with ripe plantain to the soup and bring to a rapid boil for five minutes or until plantains are cooked.
  • Serve hot and enjoy.

Nutrition Facts : Calories 804, Fat 54.3, SaturatedFat 25.6, Cholesterol 64.1, Sodium 537.3, Carbohydrate 47.3, Fiber 4.9, Sugar 7.2, Protein 36.3

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