Caribbean Fish Chowder Recipes

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

Ingredients

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

CARIBBEAN FISH CHOWDER

CARIBBEAN FISH CHOWDER image

Yield 8 people

Number Of Ingredients 17

Ingredients

4 tablespoons olive oil
6 stalks celery, chopped
2-3/4 carrots, chopped
2 onion, chopped
1- bell pepper, chopped
4 cloves garlic, minced
1/4 cup tomato paste
5-1/3 cups clam juice
2-3/4 potatoes, peeled and cubed
20 oz diced tomatoes
4 teaspoons Worcestershire sauce
1 Habenaro pepper, seeded and minced
1 tb spoon thyme
1 tb spoop oregano
1 tsp cloves
2 bay leaf
2 pounds Fish fillets, cut into 1 inch pieces

Steps:

DIRECTIONS Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, pepper, and garlic; saute about 8 minutes. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, habenaro pepper, bay leaf, and seasonings. Simmer until potatoes are tender, stirring about every 30 minutes. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes

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