Caribbean Fish Soup Recipe
Ingredients:
- 575 ml water, 1 pint
- 1 lrg onion
- 1 med green pepper, de-seeded and chopped
- 1 lrg can chopped tomatoes or 3 lb fresh, peeled tomatoes
- 2 oz tomato puree
- 1 tsp basil
- 1 pch salt
- 1 tsp pepper
- 1 lb firm, white fish
- 4 tsp corn flour
- 425 ml dry white wine, 3/4 pint
- 4 oz shrimps, save half for decoration
- Fresh parsley to garnish
- 2 oz plain flour
- 2 oz cornmeal
- Water to bind
Directions:
- Bring the water to the boil. Prepare your "spinners" by mixing together the cornmeal, flour, salt and water to make a dough. Roll into strips using your hands and drop into the boiling water. Simmer for 10 minutes.
- Chop the onions and pepper and mash the tomatoes into a pulp. Add to the water together with the tomato puree, seasoning and herbs. Simmer for 10 minutes, covered with a tied lid.
- Chop your fish and dissolve the corn flour in a small ampount of water. Add the fish, corn flour and wine to the pan and simmer gently for another 10 minutes, stirring occasionally. Add the shrimps and simmer for another 3-5 minutes. Pour into a tureen and garnish with the remaining shrimps and parsley.