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Caribbean Fish Soup Recipe
|Onions||2 , chopped|
|Sweet red pepper||1 Large, coarsely chopped|
|Crushed tomatoes||2 Cup (32 tbs), canned|
|Hot pepper sauce||1 Dash|
|Dried thyme||1⁄2 Teaspoon|
|Fish stock||5 Cup (80 tbs)|
|White wine/Fish stock||1 Cup (16 tbs)|
|Potatoes||8 Ounce, thinly sliced|
|Lime juice||1 Teaspoon|
|Firm fish fillets||1 Pound, cut into pieces|
Calories 323 Calories from Fat 49
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 77.9 mg
Sodium 734 mg30.6%
Total Carbohydrates 30 g10.1%
Dietary Fiber 5.8 g23.2%
Sugars 5.3 g
Protein 31 g62%
Vitamin A 38.7% Vitamin C 115.6%
Calcium 15.6% Iron 19.1%
*Based on a 2000 Calorie diet
1. In a saucepan, combine the onions with sweet pepper, tomatoes, hot red pepper sauce, herbs, stock, and white wine.
2. Bring the mixture to a boil over moderate heat.
3. Stir in the potatoes.
4. Simmer the mixture, partially covered, for about 15 minutes, stirring occasionally.
5. Now, stir in the lime zest and juice.
6. Continue to simmer for about 5 minutes more.
7. Next, add the pieces of fish.
8. Cover the saucepan and gently simmer for about 5 minutes longer or until the potatoes are tender and the fish flakes easily.
9. Remove from fire.
10. With a slotted spoon, take the bay leaf out of the soup and discard.
11. Season with pepper.
12. Serve with bread.