Fish Soup, Caribbean Style

Name: Fish Soup, Caribbean Style
Cuisine: France
Ingredients: (for 2 to 3 pounds fish and seafood); Juice of 2 lemons; (for 2 to 3 pounds fish and seafood); 2 cloves garlic, smashed, peeled, and minced; ½ fresh hot pepper (jalapeño or Scotch bonnet if really spicy is desired), seeded and minced; 1½ pounds small whole fish—red snapper, butterfish, etc.—cut into 3-inch chunks, with head and tail; 1½ pounds small whole fish—red snapper, butterfish, etc.—cut into 3-inch chunks, with head and tail; ½ teaspoon kosher salt; ½ cup dry white wine; ½ fresh hot pepper (jalapeño or Scotch bonnet if really spicy is desired), seeded and minced; ½ fresh hot pepper (jalapeño or Scotch bonnet if really spicy is desired), seeded and minced; 8 scallions, trimmed and cut across into ¼-inch slices; ½ pound tomatoes, cut into 1-inch chunks (about ½ cup); ¼ pound turnips, peeled and cut into ½-inch dice (about 1 cup); ¼ pound igname (yam), breadfruit, or potatoes, peeled and cut into ½-inch dice (about 1¼ cups); 2 small fresh jalapeño peppers, seeded and minced; 1 bay leaf; 2 cloves garlic, peeled and minced; ¼ teaspoon crumbled dried thyme; ¼ pound carrots, peeled and cut into ½-inch dice (about ½ cup); 2 tablespoons olive oil; 2 pounds small fish fillets, cut into chunks, all bones, heads, and tails saved; 1½ pounds small whole fish—red snapper, butterfish, etc.—cut into 3-inch chunks, with head and tail; ¼ pound igname (yam), breadfruit, or potatoes, peeled and cut into ½-inch dice (about 1¼ cups); ¼ pound igname (yam), breadfruit, or potatoes, peeled and cut into ½-inch dice (about 1¼ cups); 1 pound giraumon (calabaza), peeled and cut into 1-inch dice (about 2 cups); 4 leeks, washed and cut into ½-inch dice; Kosher salt; Freshly ground black pepper; ¼ cup tomato purée (homemade, or canned crushed tomatoes in purée)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

One way to capture the Antilles at home is with a fish soup as good as anything from the south of France, although the Caribbean version boasts the pumpkin-gold color of giraumon squash instead of the tomato-red of the French original. Islanders use rockfish as the base for this soup; I have substituted butterfish, which are much more easily available in New York.

In the Antilles, all fish and seafood, except salt cod, tends to be marinated in the mixture called bain Antillais

Ingredients

Europe
France
Soup
Pescatarian
Gluten-free

Ingredients

Method