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Caribbean Fish Soup

575 ml Water; (1 pint)
1 lg Onion
1 md Green pepper; de-seeded and chopped
1 lg Can chopped tomatoes or 1.4kg; (3lb) fresh, peeled tomatoes
50 g Tomato pure‚; (2oz)
1 ts Basil
1 pn Salt
1 ts Pepper
450 g Firm; white fish (1lb)
4 ts Corn flour
425 ml Dry white wine; (3/4 pint)
110 g Shrimps; save half for decoration (4oz)
Fresh parsley to garnish
50 g Plain flour; (2oz)
50 g Cornmeal; (2oz)
Water to bind


Bring the water to the boil. Prepare your "spinners" by mixing together the cornmeal, flour, salt and water to make a dough. Roll into strips using your hands and drop into the boiling water. Simmer for 10 minutes.

Chop the onions and pepper and mash the tomatoes into a pulp. Add to the water together with the tomato pure‚, seasoning and herbs. Simmer for 10 minutes, covered with a tied lid.

Chop your fish and dissolve the corn flour in a small ampount of water. Add the fish, corn flour and wine to the pan and simmer gently for another 10 minutes, stirring occasionally. Add the shrimps and simmer for another 3-5 minutes. Pour into a tureen and garnish with the remaining shrimps and parsley.


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