This soup is mildly flavored with jerk seasoning.
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4 slices bacon , chopped
34 cup chopped celery
1 medium (1 cup) chopped onion
1 teaspoon firmly packed brown sugar
1 to 2 teaspoons Caribbean jerk seasoning
3 cups chicken broth
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons Land O Lakes® Butter
1 14 pounds tilapia fillets, cut into bite-sized pieces
14 cup sliced green onions
Hot cooked rice; , if desired
Hot cooked black beans, if desired
STEP 1
Cook bacon in saucepan over medium-high heat, stirring occasionally, 4-5 minutes or until slightly crisp. Reduce heat to medium. Add celery and onions; cook 10-15 minutes or until onions are very soft. Add brown sugar and jerk seasoning; continue cooking, stirring constantly, 2 minutes. Increase heat to medium-high. Add chicken broth and tomatoes. Cook 4-6 minutes or until mixture comes to a boil. Reduce heat to low; cook, uncovered, 20 minutes.
STEP 2
Melt butter in skillet until sizzling; add fish pieces. Cook over medium-high heat, turning once, 3-5 minutes or until fish flakes with fork. Add fish to soup.
STEP 3
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.
