Caribbean Fish Soup

Ingredients 

• Fish Marinade:

7 medium Garlic cloves

1/3 cup onion

¼ cup bell-pepper (red/orange)

½ medium fresh squeezed lime or lemon juice

1 stick celery

2 stick green onion

1/8 tsp caraway seeds

1/8 tsp anise seeds

4 cloves

1 ½ Tbsp thyme (fresh)

1 Tbsp rosemary (fresh)

½ Jalapeno (optional)

2 Tbsp oil of choice

• Add ingredients to fish, after it is covered with marinade, and mix well:

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp Adobo All Purpose seasoning

1 Tbsp soy sauce

1 Tbsp teriyaki sauce

1 pack Sazon seasoning

Ingredients

• Fish Soup Broth:

10 cups water

Add fish heads (desired quantity)

8 small chicken bouillon or 2 large bouillons

• Sauteed Veggies:

½ cup bell-pepper

½ cup celery

1/3 cup green onion

1/3 onion

1 Tbsp garlic

1 Tbsp basil

1 Tbsp Italian Seasoning Mediterranean blend

• Remaining ingredients:

2 cups pumpkin

2 cups sweet potatoes

2 cups carrot

Dumplings (optional)

1 plantain

1 medium potato

1 pack chicken noodle soup

*Some provisions cook faster than others, so add as listed below:

Add: Sauteed veggies, carrot, and cabbage. Bring to boil for 8min. Then add dumplings (optional).

Provisions:  add potatoes (cook 10min), then add sweet potatoes, pumpkin, simi sweet plantains, and let cook until vegetables are soft.

Instructions

• Fish marinade:

Total cook time 45-60 minutes

1. Clean fish thoroughly, and pat dry

2. Place fish in a large bowl

3. In Food processor or blender, add ingredients (gloves, onion, bell-pepper (red/orange), lime, celery, green onion, Caraway seeds, Anise seed, cloves, Thyme, Rosemary, Jalapenos (optional), and puree thoroughly. Then, pour puree mixture onto the fish, and add remaining ingredients (garlic powder, onion powder, Adobo All Purpose seasoning, Soy sauce, Teriyaki sauce and Sazon.

• Fish Soup Broth:

*The kind of fish used varies in texture. Some fish are firm, while others can be soft. Some of the provisions (vegetables) cook faster than others. The video shows which provisions are added first and it’s also listed under “Fish Soup Broth” Ingredients above.

*I recommend using a firm fish, like a kingfish, it has less bones to deal with. If you are not familiar with eating fish that contains plenty of bones, it’s best to stay with a firm fish. You can boil the whole fish and then strain (filter) it by using a mesh cloth or thin stainless-steel strainer. Set aside soup broth to re-use later and debone the boiled fish.

4. In pot, add 8 cups of water to medium high heat, bring water to a boil and add fish heads to the water. Let boil for 25-30min or until tender. 

5. While the fish is boiling, chop additional ingredients for the fish broth and sauté for 5-10min. Remove from stove and set aside.

6. After 30min, add bouillons to the fish broth and boil for an additional 5-8 min.

7. Remove fish heads from pot and set aside to cool and debone to place back into broth for later. Add sauteed ingredients to soup broth, along with the carrots and cabbage for 5-to-8min. Add dumplings (optional) and remaining fish pieces to the broth. Let boil for 25-30min. Add package of chicken noodle soup and cook for 10 min.

8. Add deboned fish head pieces from earlier, back into soup broth.

9. Add potatoes and cook for 8min.

10. Start adding the remainder of your ingredients. Add the sweet potatoes, pumpkins, and semi-sweet plantain. Check provisions periodically until cooked, softly.