Caribbean Seafood Soup

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. 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