Another recipe like Bone Soup that uses “throwaway ingredients”, and therefore, quite likely to have been a common meal aboard sea vessels not able to pop out to get fresh food. This is a Caribbean recipe.
- 1 1/2 – 2 lbs fish heads, bones, tails. Shellfish legs, claws, shells.
- 4 Tbsp Achitote oil (check your ethnic stores)
- 3 garlic cloves
- 3 large tomatoes, quartered & peeled
- 3 tomatillos
- 1 tsp allspice
- 1 tsp tamarind concentrate
- Salt & black pepper, chili pepper, and lime juice to taste.
- 2-2 1/2 lb. fish and/or shellfish meat. Cut into 1 1/2 inch cubes
- 1/2 lb. yam or malanga, peeled and cubed small
- In a large pot, combine stock ingredients and 2 qt water and simmer for at least an hour.
- Strain into a bowl, and discard solids.
- Return strained stock into pot. Add fish and yams.
- Simmer until soup reduces to 3-3 1/2 cups.
- Add salt, peppers, and lime juice.
- The stock portion of the soup can be used for just about any soup you want to add a ‘fish’ taste to. This is yet another stock that you can throw just about anything in.
- Instead of cubing the yams, boil them until soft, and then mash them, adding the mash to the soup.
- Use pumpkin or other squash instead of yam.
- Add 1/2 cup coconut milk and 1/2 tsp nutmeg before reducing.