Caribbean Seafood Soup

Name: Caribbean Seafood Soup
Yield: Serves 4
Cuisine: Americas
Ingredients: 150 g (5½ oz) queen (small) scallops, without roe; 2 cm (¾ in) piece of root ginger, finely chopped; 1 kg (2 lb 4 oz) mussels; 2 garlic cloves, finely chopped; ½ hot red chilli (ideally Scotch bonnet), seeds left in, finely chopped; 1 red pepper, deseeded and finely dice; 400 ml can coconut milk; 2 tbsp sunflower or groundnut oil; ½ tbsp soft light brown sugar; fresh coconut shavings; 3 sprigs of fresh thyme; 115 g (4 oz) sweet potato, peeled and cut into small cubes; 4 plum tomatoes, roughly chopped; 1 red chilli, deseeded and very finely chopped; zest of 1 lime, cut in thin strips; ½ tsp ground allspice; squeeze of lime; 1 onion, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

In the Caribbean, when you catch a big fish such as a grouper, the body can go off to the hotels while the head is used by locals along with some chopped-up vegetables to make what we call ‘fish tea’ or fish soup. This soup is a special version, using shellfish instead of fish, but you could also use just fish if you prefer.

Ingredients

2 tbsp sunflower or groundnut oil
1 onion, roughly chopped
1 red peppe

Americas
Pescatarian
Spicy
Gluten-free
Soup

Method

Heat the oil in the bottom of a large heavy-based saucepan (it must be able to fit all the mussels) and sauté the onion and pepper until soft. The onion should be pale gold.
Add the garlic, chilli, ginger and allspice and cook gently for another 2 minutes. Add the tomatoes and cook for another minute, then add everything else except the shellfish. Bring just up