Most Trinis and Caribbean folks consider soup to be a main dish, no dish comes after or before; being served at home is a lot different from being served at a restaurant. But then, try eating something immediately after eating a sancoche and you know you did yourself a grave injustice. Then there are those who believe that a good soup is the perfect elixir for all illnesses. From the time they feel ill they feast on bowls of soups daily varying the type of soup so they don't get fed up. I have been through that mood whenever I get a headache, the common cold, etc.
But there is one soup you don't need to feel ill to enjoy. Fish broth is the lightest and tastiest of all the local soups, to me. It is not thick because it does not have much ingredients that causes other soups to thicken, such as split peas, provision, or macaroni. The flavor of the fish broth depends mostly on how well the fish is seasoned and marinated. Normally any fish could be used but I prefer to use fish that is not bony or has a lot of scales to clean. For this purpose I use the more meaty types of fish available locally, like King fish, Carite, and Cavali.
Fish, cleaned and sliced
2 cloves garlic, minced
1 small onion, minced
¼ cup water
2 tsp. limes juice
1 stalk of celery, finely chopped
½ cup chive, finely chopped
1 large carrot, diced
1 cup pumpkin, diced
3 small potatoes, peeled and diced
6 green fig (bananas), peeled and chopped
3 ochroes, chopped (optional)
1 pimento pepper, chopped
Salt and pepper
Blend the garlic, onion, thyme, lime and water. Season the fish (in this case I use Carite) with this mixture. Allow to marinate for an hour.
In a large pot saute the onion, garlic, pimento pepper until golden brown. Add water and the rest of the vegetables and simmer until all the vegetables are tender.
When vegetables are tender, add fish and allow to simmer.
Add salt and pepper to taste.
Well that's it for another delicious post; more to come. And feel free to leave comments; you comment I follow.
- 4 medium sized fish slices cleaned
- 2 cloves garlic minced
- 1 small onion minced
- 4 sprigs spanish thyme minced
- ¼ cup water
- 2 tsp. lime juice
- ½ onion
- 1 garlic
- 1 stalk of celery finely chopped
- ½ cup chive finely chopped
- 1 large carrot diced
- 1 cup pumpkin diced
- 3 small potatoes peeled and diced
- 6 green fig bananas, peeled and chopped
- 3 ochroes chopped (optional)
- 1 pimento pepper chopped
- Salt and pepper to taste
- Blend the garlic, onion, thyme, lime and water. Season the fish slices with this mixture. Allow to marinate for an hour.
- In a large pot sauté the onion, garlic, pimento pepper until golden brown. Add water and the rest of the vegetables and simmer until all the vegetables are tender.
- When vegetables are tender, add fish and allow to simmer until cooked. Add salt and pepper to taste.