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Caribbean fish soup recipe
Ingredients

  • 1 lbs filleted white fish, e.g. bass, bream, plus heads, bones and trimmings
  • 1.8 liters/ 3 pints water
  • 8oz cooked prawns
  • 4 whole black peppercorns
  • 1 bay leaf
  • 3 tablespoon oil
  • 1 large onion, chopped
  • 2 garlic cloves, crusted
  • 1 small green pepper, seeded and chopped
  • 3 spring onions, chopped
  • 3 tomatoes, skinned, seeded and chopped
  • strip of lime peel
  • 2 cloves
  • 2 allspice berries
  • salt and freshly ground black pepper
  • dash of lime juice

How To Make Caribbean Fish Soup:

  1. Put the fish heads, bones and trimmings in a large saucepan with the water.shell the prawns and add the heads, tails and shells to the fish trimmings in the pan with the black peppercorns and bay leaf. Reserve the shelled prawns.

  2. Place the pan over high heat and bring to a boil. Reduce the heat and cover the pan, and then simmer gently for 30 minutes. stain the fish stock through a sieve into a large bowl and set aside.
  3. Heat the oil in a large saucepan and add the onion, garlic and green pepper. Saute until the onion in softened and golden. Add the spring onions, tomatoes and continue cooking for 2 minutes, Stirring.
  4. Add the reserved fish stock, saffron, lime peel, cloves and allspice berries. Bring to the boil and ten reduce the heat and simmer for 15 minutes. Add the white fish fillets and prawns and cook gently for 10 minutes. Season to taste and add a dash of lime juice. Serve hot.

Preparation: 15 minutes
Cooking:1 hour and 10 minutes
Serves: 6

Recipe published in Hamlyn Essential Caribbean: Step-by-step Recipes with Style

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caribbean rum punch

Caribbean Rum Punch Recipe: No Caribbean holiday party is complete without a good strong rum punch. Recipes vary by personal preference and family tradition and can include bitters, fruit juices, soda and tropical fruit, along with the requisite varieties of dark or white rum.

Ingredient:

  • 1 14-ounce can mandarin orange wedges with juice
  • 1 small mango, peeled and chopped, or
  • 1 cup frozen ripe mango
  • 1 cup fresh or frozen strawberries, sliced
  • 1 cup fresh or canned pineapple chunks
  • 1/4 cup maraschino cherries
  • 1/2 tsp. coconut extract
  • 1/4 tsp. mixed essence
  • 2 tsp. Angostura bitters
  • 1 cup dark rum?
  • 2 cups passion fruit or guanabana juice
  • 4 cups ginger ale or ginger beer
  • 2 cups sparkling white wine
  • 1 navel orange, unpeeled and sliced 1/4 in. thick
  • 1 star fruit, sliced width-wise (1/4 in. thick)

How to Make Caribbean Rum Punch:

In a large punch bowl, combine the mandarin wedges and their juice, mango, strawberries, pineapple and maraschino cherries. Add the coconut extract, mixed essence, bitters and rum. Refrigerate for at least an hour.

Stir in the fruit juice and then gently add the ginger ale and sparkling wine, taking care to not to lose too much carbonation. Float the orange slices and star fruit slices on top. Serve over crushed ice in a traditional punch glass. ~ Serves 15-20

Recipe adapted from caribbeantravelmag.com – Photo by: Zach Stovall

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Caribbean Pork and Plantain Hash

Caribbean Pork and Plantain Hash Recipe – Plantains (use semi-ripe plantains) are sautéed with onions, bell pepper, and garlic before being tossed with chunks of pork tenderloin. The final dish is mouth watering, exciting, and delicious.

Ingredients:

  • 1 tablespoon soy sauce
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • 1 lb pork tenderloin, trimmed & cut into 1/2-inch pieces
  • 1 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon butter
  • 1 1/2 cups coarsely chopped onion
  • 1 cup chopped green bell pepper
  • 2 large yellow plantains, chopped (about 3 cups)
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh cilantro

Cooking Instructions:

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro ~ Serves 4

Cooking Light, November 2003.

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