Fish Soup Recipe - Chris De La Rosa

fish bones

💰Cheaper: chicken bones

Chicken bones provide a similar base flavor.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Heat vegetable oil in a soup pot over medium heat.

Crush garlic cloves and add to the pot.

Add chopped celery, half of a large onion, and chopped scallions; sweat on low heat for 4-5 minutes.

Add cleaned halibut head to the pot and move it around.

Add fresh ground black pepper and a whole Scotch bonnet pepper.

Add water to the pot and increase heat to high to bring to a boil.

Once boiling, add cubed potato and cubed pumpkin.

Squeeze in the juice of half a lime.

Add 2 fish bouillon cubes and mix well.

Reduce heat to a rolling boil and cook for 20 minutes.

After 10 minutes, add fresh diced cod and cilantro.

Continue cooking for another 10 minutes until pumpkin and potato are tender.

Optionally, fish out the Scotch bonnet pepper and remove the meat from the fish head, adding it back to the pot while discarding bones.

Finish with watercress and turn off the heat, allowing residual heat to cook the watercress.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens