Caribbean Fish Soup
This soup is mildly flavored with jerk seasoning.
15 min.prep time
60 min.total time
4 slices bacon, chopped
3/4 cup chopped celery
1 large (1 cup) onion, chopped
1 teaspoon firmly packed brown sugar
1 to 2 teaspoons Caribbean jerk seasoning
1 (14-ounce) can chicken broth
1 (14 1/2-ounce) can diced tomatoes
1 1/4 pounds sea bass fillets or other firm white fish, skin removed, cut into bite-sized pieces
1/4 cup sliced green onions
Hot cooked rice, if desired
Hot cooked black beans, if desired
Cook bacon in 3-quart saucepan over medium-high heat, stirring occasionally, until slightly crisp (4 to 5 minutes). Reduce heat to medium. Add celery and onions; cook until onions are very soft (10 to 15 minutes). Add brown sugar and jerk seasoning; continue cooking, stirring constantly, 2 minutes. Increase heat to medium-high. Add chicken broth and tomatoes. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to low; cook, uncovered, 20 minutes.
Meanwhile, melt butter in 12-inch skillet until sizzling; add fish pieces. Cook over medium-high heat, turning once, until fish flakes with fork (3 to 5 minutes). Add fish to soup.
To serve, ladle soup into bowls; top with sliced green onions. Serve with hot cooked rice and black beans, if desired.
Flavors of the Caribbean often contain complex-tasting spice mixtures like jerk seasoning, which combines herbs such as thyme with spices like cinnamon, allspice, cloves, and ginger. Because the seasoning mixtures can be spicy-hot, common side dishes include starchy, bland items such as rice, beans and pumpkin.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #11415©2000Land O'Lakes, Inc.