Spicy Caribbean Fish Soup
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 17 G., saturated fats 10 G., proteins 39 G., carbohydrates 34 G., fiber 4 G., cholesterol 113 mg, sodium 775 mg, sugar 4 G.
Calories 440, total fat 17 G., saturated fats 10 G., proteins 39 G., carbohydrates 34 G., fiber 4 G., cholesterol 113 mg, sodium 775 mg, sugar 4 G.
This delicious and light fish soup is made with a broth and clam juice, which is essentially a broth made from steamed clams. It has a vibrant, distinctive flavor and aroma, infusing everything cooked with it. The cod in this soup creates a truly amazing broth. When cooking, the onion and celery are sautéed first to draw out as much flavor as possible from the vegetables, then they are poured into the broth and simmered with the potatoes. The cod is added 5 minutes before it's ready. The highlight of this soup is the fiery Caribbean Scotch Bonnet pepper. It's added whole, but be sure to remove it when the soup is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg skinless cod or hake fillet, cut into 2.5 cm pieces.
- 5 tbsp (75 g) butter
- 2 onions, chopped
- 3 stalks celery, chopped
- 4 cups lightly salted chicken broth
- 3/4 cup clam juice
- 0.6 kg potatoes, peeled and cut into 2.5 cm pieces.
- 4 bay leaves, preferably fresh
- 1 Scotch Bonnet chili pepper (Caribbean pepper)
- 3 green onions, chopped
- Chopped fresh parsley, chopped
We recommend
Recipes with similar ingredients: cod, chili pepper, shellfish juice, potato, celery, bay leaf
Cooking the dish according to the recipe:
- In a large Dutch oven, melt the butter over medium-high heat. Add the onion, celery, and a large pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the chicken broth, 2 cups of water, clam juice, potatoes, bay leaf, and 3/4 teaspoon of salt.
- Using a knife, score the bottom of the chili pepper in a crisscross pattern, slightly exposing the seeds; add to the broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 13-15 minutes.
- Sprinkle the fish with salt, add it to the soup, and simmer until it begins to flake, about 5 minutes. Remove the chili pepper and bay leaf. Add the green onions. Ladle the soup into bowls and top with parsley and black pepper.
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