Mélange Travel & Lifestyle Magazine July 2019 | Page 188

Fish Soup, Caribbean Style
by Charles Maxwell, Saba
INGREDIENTS:
• Fish head and any other racks
of the fish
• Diced carrots and potatoes
• Fresh tomatoes
• Chopped Celery, Leeks, Onions
Thyme and Chives

•
•
•
•
Vermicelli
Chopped hot peppers
Vinegar, Garlic, Lime
Seasoning to taste
PREPARATION
Boil the fish head and other racks of fish.
Take from the fire and let it cool.
Sift the fish stock. Put to boil, diced
carrots, potatoes, tomatoes,
celery, leeks, onions, thyme and
chives.
When vegetables are
getting soft, take the fish
off the head or racks
then throw the flesh in
the stock along with the
other ingredients.
Add vermicelli. Season
to taste. Put hot
peppers in a small
dish along with some
vinegar, chopped
onions, garlic and
sliced lime.
Serve with soup.