Caribbean Fish Soup

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

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

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

Gather all ingredients.

Step 5

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.

Step 6

Stir in fish pieces and simmer until flavors combine, about 5 minutes more.