Servings: 4 | Preparation time: 20 minutes | Cooking time: 25 minutes
Ingredients
- 5 tbsp of unsalted butter
- 4 cups hot water
- 4 Cool Runnings chicken bouillon cubes
- 4 bay leaves
- 3 stalks celery, chopped
- 3 scallions, thinly sliced
- 2 onions, chopped
- 1 1/4 lbs potatoes, peeled and cut
- 3/4 cup clam juice
- 5 tsp of Cool Runnings Scotch bonnet pepper sauce
- 3 tsp of Cool Runnings parsley flakes
- 1 ½ lbs skinless cod or hake fillets, cut into pieces
- ½ tsp of Cool Runnings Ground Black Pepper
- Salt to taste
Directions
1. Dissolve 4 bouillon cubes in 4 cups hot water.
2. In a large pot, melt butter and sauté celery, scallions, and onions until soft. Add bay leaves and potatoes, then pour in bouillon broth.
3. Stir in clam juice, Scotch Bonnet Pepper Sauce, parsley flakes, black pepper, and salt. Simmer for 15–20 minutes until potatoes are tender.
4. Add fish fillets and cook 5–7 minutes more until done.
5. Adjust seasoning, ladle into bowls, and serve.
Caribbean Fish Soup Recipe Card
Download PDF
Download PDF