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Caribbean Fish Soup Recipe

Caribbean Fish Soup

Steven
This Caribbean Fish Soup, known throughout the islands as fish tea or fish broff, is a celebration of bold aromatics, hearty root vegetables, flaky fish, and just enough heat to make every spoonful exciting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Caribbean, Jamaican
Servings 6
Calories 290 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot - At least 6-quart capacity
  • Sharp chef's knife
  • Cutting board
  • Ladle - For serving
  • Fine-mesh strainer - Optional, for skimming the broth
  • Measuring cups and spoons
  • Tongs - For handling fish
  • Wooden spoon or silicone spatula - For stirring
  • Citrus juicer or reamer - For the lime

Ingredients
  

  • 2 lbs firm white fish fillets - 900g, red snapper, tilapia, cod, or halibut, cut into large chunks
  • 6 cups fish stock - 1.4L (or water with 2 fish bouillon cubes dissolved in it)
  • 2 cups water - 480ml
  • 1 lb calabaza pumpkin or butternut squash - 450g, peeled and cut into 1-inch cubes
  • 2 medium potatoes - about 1 lb / 450g, peeled and cut into 1-inch cubes
  • 2 medium carrots - about 6 oz / 170g, cut into 1/2-inch rounds
  • 1/2 cup okra - 60g, sliced into rounds (fresh or frozen)
  • 1 large yellow onion - diced
  • 4 scallions (green onions) - roughly chopped
  • 5 cloves garlic - smashed and minced
  • 1 whole scotch bonnet pepper - do not pierce it for milder heat
  • 6 sprigs fresh thyme
  • 6 whole allspice (pimento) berries
  • 2 tablespoons coconut oil or vegetable oil - 30ml
  • lime - juice of 1 lime (about 2 tablespoons / 30ml)
  • 1 teaspoon salt - 5g, or to taste
  • 1/2 teaspoon black pepper - 1g
  • fresh cilantro or parsley - for garnish

For Serving

  • crusty bread - for soaking up the broth
  • hard dough bread - for an authentic Caribbean touch
  • steamed white rice - to serve alongside the soup

Instructions
 

  • Pat the fish dry, cut into 2-3 inch chunks, season with lime juice, salt, and pepper, and set aside.
  • Dice the onion, chop the scallions, mince the garlic, and cut the pumpkin, potatoes, carrots, and okra into uniform pieces.
  • Heat the coconut oil in a large Dutch oven over medium heat. Sauté the onion and scallions for 5-7 minutes until softened. Add the garlic, thyme, and allspice and cook for 1-2 minutes until fragrant.
  • Pour in the fish stock and water. Add the pumpkin, potatoes, and carrots. Nestle the whole scotch bonnet pepper into the broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 15-20 minutes until vegetables are just fork-tender.
  • Add the sliced okra to the pot and continue simmering for 5 more minutes to slightly thicken the broth.
  • Gently add the seasoned fish chunks to the pot, nestling them into the broth. Cover partially and simmer for 8-10 minutes until the fish is opaque and flakes easily.
  • Remove the scotch bonnet pepper, and either discard it for a milder soup or pierce it for extra heat. Stir in the lime juice and discard the whole thyme sprigs. Adjust seasoning to taste.
  • Ladle the soup into deep bowls, garnish with fresh cilantro or parsley, and serve immediately with crusty bread or rice on the side.

Notes

  • Choosing the right fish: Firm white fish like red snapper, cod, or halibut hold their shape during cooking. Avoid delicate fish like sole or flounder.
  • Scotch bonnet heat control: Keep the pepper whole for a mild heat that infuses flavor without raw fire. Pierce or burst it at the end if you prefer more spice.
  • Fish stock substitute: If you don't have fish stock, water with 2 dissolved fish bouillon cubes works perfectly and is a common Caribbean shortcut.
  • Don't overcook the fish: Add the fish in the last 8-10 minutes of cooking to ensure it stays tender and flaky, not rubbery.
  • Uniform vegetable cuts: Cut the pumpkin, potatoes, and carrots into similar sizes so they cook evenly and finish at the same time.
  • Make-ahead tip: Prepare the broth and vegetables up to 2 days ahead, then add the fresh fish just before serving for the best texture.
  • Coconut milk variation: For a richer, creamier soup, replace 1-2 cups of fish stock with full-fat coconut milk in the last 10 minutes of cooking.
  • Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water or stock if needed. Freezing is not recommended once the fish is added.
  • Authentic additions: For a more traditional Jamaican fish tea, add peeled green bananas or small flour dumplings (spinners) along with the potatoes.
  • Lime is essential: The fresh lime juice at the end brightens the entire dish and cuts through the richness of the broth. Don't skip it.
Keyword caribbean seafood soup, fish broff, fish soup, fish tea, jamaican fish soup