Fish Soup

Name: Fish Soup (Caribbean Style)
Yield: Makes 7 cups (1.75 l); 6 first-course servings
Cuisine: French
Ingredients: Juice of 2 lemons; Freshly ground black pepper, to taste; ¼ teaspoon hot red pepper sauce; One 1- pound (450- g) chunk of calabaza or butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) cubes; 4 medium leeks, trimmed, well washed, and cut across into ½-inch (1-cm) lengths; 1 large carrot, peeled and cut into ½-inch (1-cm) dice; 1 large tomato, cut into 1-inch (2.5-cm) cubes; 1 medium turnip, peeled and cut into ½-inch (1-cm) dice; ¼ pound (120 g) white yam or mashing potato, peeled and cut into ½-inch (1-cm) dice; 1 bay leaf; 2 cloves garlic, smashed and peeled; ¼ teaspoon crumbled dried thyme; 8 medium scallions, trimmed and thinly sliced across; 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; 2 small jalapeño peppers, seeded, deveined, and very finely chopped; 2 tablespoons olive oil; 2 cloves garlic, smashed, peeled, and very finely chopped; ½ fresh hot pepper, seeded, deveined, and very finely chopped; ½ teaspoon kosher salt; ½ cup (125 ml) dry white wine; 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); 1½ pounds (675 g) small whole fish—red snapper, butterfish, etc.—cut into 3-inch (7.5-cm) chunks, with heads and tails

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
Gluten-free
Soup
Mediterranean
Caribbean

Ingredients

Method