Homemade fish broth is used to simmer corn, okra, pumpkin, and green bananas in this Caribbean-inspired soup that'll warm you up from the inside out.
Preparation Time
35 mins
Cooking Time
60 mins
Total Time
1 hr 35 mins
Calories
203 Calories
Recipe Instructions
Step 1
Rinse fish with lemon juice; drain.
Step 2
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Step 3
Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
Step 4
Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
Ingredients
1 teaspoon salt
1 lemon, juiced
1 teaspoon ground black pepper
2 cloves garlic, chopped
8 cups water
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 scallions, chopped
4 sprigs fresh thyme, leaves stripped
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
4 ounces carrots, cut into 1/2-inch pieces
1 hot chile pepper
0.5 cup chopped okra
2 pounds whole fish, scaled and cleaned, or more to taste
