For a richer flavor, use homemade fish stock instead of water. Feel free to adjust the amount of Scotch bonnet pepper to your liking. Remember, a little goes a long way! Other Caribbean vegetables, such as eddo or dasheen, can also be added to the soup. Serve with crusty bread or dumplings for a complete and satisfying meal. A squeeze of lime juice at the end adds a bright, zesty finish.
Caribbean Fish Soup
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PREP TIME35 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs 5 mins
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SERVING8 People
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VIEWS24
Transport yourself to the sun-kissed shores of the Caribbean with this vibrant and nourishing fish soup. A symphony of fresh seafood and island vegetables simmered in a fragrant broth, it's a taste of paradise in every spoonful.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol26 mg
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Fiber3 g
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Protein12 g
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Saturated Fat1 g
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Sodium338 mg
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Sugar3 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Gather all ingredients and prepare your vegetables. (5 minutes)
02
Step
2 mins
Rinse the fish with lemon juice and pat dry. This helps to remove any fishy odors. (2 minutes)
03
Step
30 mins
In a large pot or Dutch oven, bring the water or fish stock to a boil. Gently add the fish and reduce the heat to a simmer. Cook until the fish is tender and flakes easily, about 20-30 minutes. Use a slotted spoon to carefully remove the fish from the pot and set aside to cool slightly. Reserve the broth in the pot. (30 minutes)
04
Step
10 mins
Once the fish is cool enough to handle, remove the skin and bones, keeping the flesh in large, flavorful pieces. Discard the skin and bones. (10 minutes)
05
Step
20 mins
Bring the broth back to a boil. Add the green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, Scotch bonnet pepper (if using), garlic, salt, and pepper. Return to a boil, then reduce the heat to low and simmer until the potatoes are almost tender, about 15-20 minutes. (20 minutes)
06
Step
5 mins
Gently stir in the reserved fish pieces and thyme leaves. Simmer for another 5 minutes, allowing the flavors to meld together beautifully. (5 minutes)
07
Step
15 mins
Remove the soup from the heat and let it stand for at least 15 minutes before serving. This allows the flavors to fully develop. Discard the Scotch bonnet pepper before serving. (15 minutes)
08
Step
2 mins
Ladle the soup into bowls and garnish with fresh cilantro leaves, if desired. Serve hot and enjoy! (2 minutes)
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RECIPE REVIEWS
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Please Rate
Ottis Witting
Jun 22, 2025I was a bit hesitant to use green bananas, but they added a wonderful sweetness and texture to the soup. Will definitely make this again!
Leola Mayer
Jun 10, 2025The Scotch bonnet pepper gave it just the right amount of heat. My family loved it!
Kasandra Swift
Jun 6, 2025Easy to follow recipe and the result was amazing. Thanks for sharing!
Jettie Kassulke
May 1, 2025This soup is absolutely divine! The flavors are so authentic and comforting. I felt like I was back in Barbados!
Levi Schultz
Apr 18, 2025I added a splash of coconut milk at the end for extra creaminess. Delicious!