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Seafood, Soup

Seafood Soup

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.

Serves: 4-6

Ingredients:
Stock:

  • 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.

Solids:

  • 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

Directions:

  1. In a large pot, combine stock ingredients and 2 qt water and simmer for at least an hour.
  2. Strain into a bowl, and discard solids.
  3. Return strained stock into pot. Add fish and yams.
  4. Simmer until soup reduces to 3-3 1/2 cups.
  5. Add salt, peppers, and lime juice.

Variations:

  • 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.
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