Fish Soup

Name: Fish Soup (Caribbean Style)
Yield: Makes 7 cups (1.75 l); 6 first-course servings
Cuisine: French
Ingredients: ½ cup (125 ml) dry white wine; 1½ pounds (675 g) small whole fish—red snapper, butterfish, etc.—cut into 3-inch (7.5-cm) chunks, with heads and tails; Juice of 2 lemons; 2 pounds (900 g) small white fish fillets, skinned and cut into 2-inch (5-cm) chunks (if possible, get all the bones, heads, and tails); 1 medium turnip, peeled and cut into ½-inch (1-cm) dice; 2 cloves garlic, smashed, peeled, and very finely chopped; ½ fresh hot pepper, seeded, deveined, and very finely chopped; Freshly ground black pepper, to taste; ¼ pound (120 g) white yam or mashing potato, peeled and cut into ½-inch (1-cm) dice; One 1- pound (450- g) chunk of calabaza or butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) cubes; 2 tablespoons olive oil; 1 large carrot, peeled and cut into ½-inch (1-cm) dice; 4 medium leeks, trimmed, well washed, and cut across into ½-inch (1-cm) lengths; 1 large tomato, cut into 1-inch (2.5-cm) cubes; ½ teaspoon kosher salt; ¼ teaspoon hot red pepper sauce; 8 medium scallions, trimmed and thinly sliced across; ¼ teaspoon crumbled dried thyme; 2 cloves garlic, smashed and peeled; 1 bay leaf; 2 small jalapeño peppers, seeded, deveined, and very finely chopped; 1 tablespoon kosher salt; ¼ cup (60 ml) Chunky Tomato Base, lightly crushed canned tomatoes (not plum) with their juice, or sterile-pack chopped tomatoes

Caribbean Style

Preparation info

Makes 7 cups 1.75 l ) ;
6
first-course servings

Difficulty
Medium

Appears in

Soup

By Barbara Kafka

Published 1998

About

The French islands of the Caribbean, not oddly, have fish soups strongly influenced by French fish soups. People who live there have combined these influences with local ingredients to make a filling soup that is part purée and part cooked fish.

The kind of hot pepper used should suit the tastes of the eaters—any kind from a jalapeño to a Scotch bonnet. The liquid left from cooking the fish will be about 2½ cups (625 ml). It is not added to the soup, but it is delicious in its own r

Ingredients

Europe
France
Starter
Fish course
Pescatarian
Caribbean
Soup
Mediterranean
Gluten-free

Ingredients

Method