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Trinidadian Seafood Soup

A rich Caribbean soup simmered with root vegetables, coconut milk, aromatic green seasoning, fresh fish, and tender shrimp.

50 minMediumServes 4380 cal/serving

CaribbeanSoupStovetopPescatarianHigh ProteinDairy-FreeNut-FreeSoy-FreeEgg-FreeAlcohol-Free

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Ingredients

  • 1 lb shrimp, peeled
  • 1 lb white fish fillets, cubed
  • 1/4 cup green seasoning
  • 2 tbsp vegetable oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 2 cups calabaza pumpkin, cubed
  • 2 cups cassava, cubed
  • 1 cup coconut milk
  • 6 cups seafood broth
  • 1 Scotch bonnet pepper, whole

Instructions

  1. 1

    Toss 1 lb peeled shrimp and 1 lb cubed white fish fillets with 1/4 cup green seasoning in a bowl and set aside.

  2. 2

    Heat 2 tbsp vegetable oil in a large pot over medium heat, then sauté 1 diced yellow onion and 4 minced garlic cloves for 3 minutes until translucent.

  3. 3

    Add 2 cups cubed calabaza pumpkin, 2 cups cubed cassava, 1 cup coconut milk, 6 cups seafood broth, and 1 whole Scotch bonnet pepper to the pot, bringing to a simmer for 20 minutes until vegetables are tender.

  4. 4

    Stir in the marinated 1 lb peeled shrimp and 1 lb cubed white fish fillets, simmering for 5 to 7 minutes until the fish reaches an internal temperature of 145°F and shrimp is opaque.

  5. 5

    Remove 1 whole Scotch bonnet pepper before serving warm.

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Questions

What internal temperature should Trinidadian Seafood Soup reach?

For Trinidadian Seafood Soup, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How long should Trinidadian Seafood Soup marinate?

Follow the time in step 4. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for Scotch bonnet in Trinidadian Seafood Soup?

The entry for Trinidadian Seafood Soup calls for 1 Scotch bonnet pepper, whole. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use frozen shrimp instead of shrimp in Trinidadian Seafood Soup?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Trinidadian Seafood Soup uses 1 lb shrimp, peeled.

How hot is Trinidadian Seafood Soup?

Yes, it is properly hot. The heat in Trinidadian Seafood Soup comes from 1 Scotch bonnet pepper, whole. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Trinidadian Seafood Soup contain shellfish?

Yes: 1 lb shrimp, peeled. The full allergen list for this entry is shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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