A rich, fragrant Caribbean soup pairing fresh red snapper with green bananas, tomatoes, and a bouquet of Maraval herbs. Pure comfort in a bowl.
Ingredients
- Red snapper fish: 3 to 4 lbs, cleaned
- Fresh lime juice: 2 tablespoons
- Ripe tomatoes: 6 medium
- Tomato paste: 2 tablespoons
- Onions: 2 medium, chopped
- Worcester sauce: 2 teaspoons
- Water: 3 pints
- Salt and black pepper: to taste, or 2 teaspoons
- Maraval herbs (chive, thyme, etc.): 1 bunch, wrapped in muslin cloth
- Green figs (green bananas): 6, peeled
Instructions
Bring water to a boiling point. Add the fresh herbs wrapped in muslin cloth, then add salt, black pepper, and onions.
Add the fish, tomatoes, green figs, and Worcester sauce. Cook on low to medium heat for 30 minutes.
Remove the fish from the pot, draining off the liquid. Remove the head and bones from the fish, then add salt if necessary to suit your taste.
Remove the green figs and tomatoes. Strain the liquid contents into another pot, using a strainer or chinois if you have one.
Purée the green figs, tomatoes, and fish (minus head and bones). Return the purée to the soup and blend.
Add the lime juice and serve hot.
