“Any eyeballs in this?”
I plonked a dish of fish soup down in front of him while hubs eyed it warily.
In context, it wasn’t an unreasonable question.
The night before he’d watched me pile a heap of fish bits into a pot and the whole, cadaverous mess had been simmering on the stove for 14 hours, with the occasional fish head (eyeballs still attached!) floating to the surface.
But that’s what it takes to make decent fish stock, and decent fish stock (along with a few hours to marinate the fish) is what really makes this soup.
They serve it in these parts for breakfast – bones, heads, eyes n’ all.
I haven’t mustered the courage to try it yet. Call me crazy, but I’m not that keen on the idea of my breakfast looking up at me from the spoon.
Caribbean Fish Soup (serves 4-5)
*adapted from CDKitchen
- 2 grouper fillets, diced into 1 inch pieces
- 1 white onion, finely chopped
- 2 sprigs thyme
- 2 stalks celery, chopped
- 1 sweet potato, peeled and diced
- 5 cups fish stock
- 2 scotch bonnet peppers (seeds removed if you don’t want it too spicy)
- 1 can diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp allspice
- the juice of two limes
- Pat the fish dry and salt well. Sprinkle over the allspice and dried thyme, then pour on half the lime juice. Leave in a sealed container to marinate for 2-3 hours.
- Add the onion, celery, potatoes and tomatoes to a large saucepan. Pour in the fish stock and bring to a boil.
- Reduce to a simmer, add the bay leaves, pepper, thyme sprigs and fish. Cover and let it gently simmer for 40 minutes.
- Just before serving, pour in the remaining lime juice and stir through.
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