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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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wild mushroom soup

Wild Mushroom Soup made with dried porcini mushrooms, garlic, vegetable stock, leeks, shallots, cream, black pepper and thyme. Wild mushrooms are expensive, but dried porcini have an intense flavour, so only a small quantity is needed.

Ingredients:

  • 2 cups dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 leeks, thinly sliced
  • 2 shallots, roughly chopped
  • 1 garlic clove, roughly chopped
  • 8 oz fresh wild mushrooms
  • 5 cups vegetable stock
  • 1/2 tsp dried thyme
  • 150 ml cup double cream
  • salt and freshly ground black pepper
  • sprigs of fresh thyme, to garnish

Method

Put the dried porcini in a bowl, add 250 ml cup warm water and leave to soak for 20-30 minutes. Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all the liquid and reserve to use later. Finely chop the porcini. Heat the oil and butter in a large saucepan until foaming. Add the sliced leeks, chopped shallots and garlic and cook gently for about 5 minutes, stirring frequently, until softened but not coloured.

Chop or slice the fresh mushrooms and add to the pan. Stir over a medium heat for a few minutes until they begin to soften. Pour in the stock and bring to the boil. Add the porcini, soaking liquid, dried thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally. A Pour about three-quarters of the soup into a blender or food processor and process until smooth. Return the processed soup to the soup remaining in the pan, stir in the cream and heat through. Check the consistency and add more stock if necessary. Season with salt and pepper. Serve hot, garnished with thyme sprigs.

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peanut and chicken soup

A spicy, hearty Peanut and Chicken Soup recipe made with sauteed chicken, onion, celery, carrots, pepper, peanut butter, and wine just before serving. Do you have a favorite way of preparing Peanut and Chicken Soup? If so, please let us know in the comments.

Peanut and Chicken Soup Recipe Ingredients:

  • 4 cups water
  • 2 cups shredded cooked chicken
  • 1 onion, grated
  • 1 stalk celery, grated
  • 2 small carrots, shredded
  • 1 clove garlic
  • 1 tablespoon margarine
  • 4 tablespoons peanut butter
  • ½ cup wine
  • 1 teaspoon salt
  • ½ teaspoon pepper

How to Make Peanut and Chicken Soup:

In a pan over medium heat melt margarine and sauté chicken, onion, celery, carrots for 2-3 minutes. Add water, salt, and pepper and bring to a boil. Then blend in peanut butter and simmer over low heat for 45 minutes. Add wine just before serving (do not boil).

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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