Caribbean Fish Soup

Directions

Ingredients :

2 whole fish

scaled and cleaned

or more to taste

1 lemon

juiced

8 cups water

4 green bananas

chopped

1 pound pumpkin

cut into 1-inch pieces

or more to taste

2 potatoes

chopped

2 ears corn

cut into 1-inch pieces

4 ounces carrots

cut into 1/2-inch pieces

½ cup chopped okra

4 scallions

chopped

1 hot chile pepper

2 cloves garlic

chopped

1 teaspoon salt

1 teaspoon ground black pepper

4 sprigs fresh thyme

leaves stripped

Methods :

Rinse fish with lemon juice; drain.

Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.

Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.

Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.