jamaican fish soup recipe

Written ByJenny Smyth Posted on
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The Best jamaican fish soup recipe

Jamaican fish soup is a hearty and flavorful dish that originated in the Caribbean, where it’s a staple in many households. The soup is made with a variety of fish and seafood, including cod, snapper, and shrimp, which are slow-cooked in a rich broth flavored with onions, garlic, and spices.

The key to making a great Jamaican fish soup is to use a combination of fish and seafood, as well as to cook the ingredients slowly over low heat to allow the flavors to meld together. This technique allows the fish to break down and become tender and flaky, while the broth becomes rich and full of flavor.

I love making Jamaican fish soup because it’s a great way to get my family to eat more fish, which is an important part of a healthy diet. My kids also love it because it’s a fun and interactive meal that we can all enjoy together.

Whether you’re looking for a quick and easy weeknight dinner or a special occasion meal, Jamaican fish soup is always a good idea. It’s also perfect for family gatherings or potlucks, as it’s easy to make in large quantities and can be served with a variety of sides, from crusty bread to rice or noodles.

Plus, the health benefits of this dish are numerous – the fish provides protein and omega-3 fatty acids, while the vegetables add fiber and vitamins. Overall, Jamaican fish soup is a delicious and nutritious meal that’s sure to please even the pickiest eaters.

I make it at least once a week during the winter months when I’m looking for something hearty and comforting.

Jamaican Fish Soup

4.6 from 1068 votes

Jamaican Fish Soup is a hearty and flavorful dish featuring firm white fish, vegetables, and aromatic spices. This comforting soup is perfect for a cozy meal, with a rich broth and tender chunks of fish.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 00 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb firm white fish (such as snapper or grouper)
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 Scotch bonnet pepper, seeded and minced
1 tbsp grated ginger
1 tsp ground thyme
1 tsp ground allspice
1 tsp salt
1/2 tsp black pepper
4 cups fish or vegetable stock
1 large potato, peeled and diced
1 carrot, peeled and diced
1 stalk celery, chopped
1 Scotch bonnet pepper, halved
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1Cut the fish into bite-sized pieces, set aside.
2In a large pot, heat the vegetable oil over medium heat.
3Add the chopped onion, minced garlic, minced Scotch bonnet pepper, and grated ginger.
4Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
5Add the ground thyme, ground allspice, salt, and black pepper to the pot.
6Stir well to combine the spices with the onion mixture.
7Cook for an additional 1 minute, stirring constantly to release the flavors of the spices.
8Pour in the fish or vegetable stock and bring the mixture to a boil.
9Reduce the heat to medium-low and let it simmer for 10 minutes.
10Add the diced potato, diced carrot, chopped celery, and the halved Scotch bonnet pepper.
11Stir well and simmer for another 10 minutes, or until the vegetables are tender.
12Gently add the fish pieces to the pot, ensuring they are submerged in the broth.
13Cover the pot and let it simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
14Be careful not to overcook the fish, as it can become tough and dry.
15Remove the pot from the heat and let the soup rest for 2-3 minutes.
16This allows the flavors to meld together.
17Taste and adjust the seasoning if necessary.
18Sprinkle the chopped fresh cilantro over the soup before serving.
19Serve the Jamaican Fish Soup hot, with crusty bread or rice, and enjoy the rich, comforting flavors.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: You can adjust the heat level by adding more or less Scotch bonnet pepper. For a spicier soup, leave the seeds in the pepper. For a milder soup, remove the seeds and membranes.

This Jamaican fish soup recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special meal for guests.

The key to making this recipe successful is to use high-quality ingredients and to cook them slowly over low heat until they’re tender and flavorful.

You can also store leftover soup in the refrigerator or freezer for up to three days – simply reheat it gently over low heat until warmed through before serving.

❓ Frequently Asked Questions About Jamaican Fish Soup

1. What type of fish should I use for this recipe?

You can use any white fish you like for this recipe – cod, snapper, tilapia, or halibut all work well.

2. Can I make this recipe in advance?

Yes, you can make this recipe in advance – simply refrigerate or freeze the soup until you’re ready to serve it.

3. How do I know if my fish is cooked through?

To check if your fish is cooked through, insert an instant-read thermometer into the thickest part of one of the pieces – if it reads at least 145°F (63°C), it’s done.

4. Can I substitute other types of seafood for the shrimp?

Yes – you can substitute other types of seafood for the shrimp if you like – try using scallops or mussels instead.

5. How do I store leftover soup?

To store leftover soup, refrigerate it within two hours of cooking – then reheat it gently over low heat until warmed through.

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