Spicy Caribbean Fish Soup

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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5 tablespoons unsalted butter

2 onions, chopped

3 stalks celery, chopped

Kosher salt

4 cups low-sodium chicken broth

3/4 cup clam juice

1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

4 bay leaves, preferably fresh

1 Scotch bonnet chile pepper

1 1/2 pounds skinless cod or hake fillets, cut into 1-inch pieces

3 scallions, thinly sliced

Chopped fresh parsley, for topping

Freshly ground pepper


  1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an ?X? in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
  2. Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.