Caribbean Fish Soup

Method

1. 1

   Season the fish

   Cut the fish into large pieces and toss with the lime juice and half the salt. Set aside at room temperature for 10 minutes.

2. 2

   Soften the aromatics

   Heat the oil in a large saucepan over medium heat for 1 minute. Add the onion and cook for 5 minutes, stirring often, until soft and translucent. Add the garlic and thyme and cook for 30 seconds, until fragrant.

3. 3

   Simmer the vegetables

   Add the whole Scotch bonnet, sweet potato, plantain, fish stock and remaining salt. Bring to a boil over high heat, about 5 minutes. Lower the heat to medium-low and simmer uncovered for 15 minutes, until the vegetables are nearly tender.

4. 4

   Add the coconut milk

   Stir in the coconut milk and bring the soup back to a gentle simmer over medium-low heat for 2 minutes.

5. 5

   Cook the fish

   Add the fish pieces and cook gently over low heat for 6 to 8 minutes, until opaque throughout and just flaking, or 63°C at the thickest part.

6. 6

   Finish and serve

   Remove the Scotch bonnet and discard it, then stir in the spring onions. Taste and adjust the salt if needed. Serve hot once the spring onions have softened slightly, about 1 minute.

Tips

• Keep the Scotch bonnet whole and avoid piercing it for gentler heat.
• Keep the broth at a quiet simmer once the fish goes in, and avoid stirring vigorously so the pieces hold together.
• Cut the sweet potato into even 2 cm chunks so it cooks at the same pace.

Swaps

• Use another firm white fish in place of cod.
• If green plantain is unavailable, use an equal amount of extra sweet potato.

Storing

Refrigerate leftovers in a covered container for up to 2 days and reheat gently until hot, without boiling.