St. Kitts and Nevis Style Tangy Fish Soup

Ingredients

In the St. Kitts and Nevis adaptation of Canh chua cá, the Vietnamese fish soup, we incorporate local ingredients and flavors to create a unique Caribbean twist. The original recipe's ingredients like lemongrass and fish sauce are replaced with tamarind and lime for a tangy kick. Additionally, we use Scotch bonnet peppers to add a hint of spice, giving the soup a distinct Caribbean flavor. We alse have the original recipe for Canh chua cá, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, such as snapper or grouper 500g (1.1 lb) fresh fish fillets, such as snapper or grouper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Juice of 2 limes Juice of 2 limes
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked rice or bread, for serving Cooked rice or bread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomato and cook for another 2 minutes.
3. 3.
   Pour in the fish or vegetable broth and water. Bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the tamarind paste, lime juice, minced Scotch bonnet pepper, and brown sugar. Stir well to combine.
5. 5.
   Gently place the fish fillets into the pot and simmer for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Ladle the soup into bowls and garnish with fresh cilantro.
8. 8.
   Serve the St. Kitts and Nevis Style Tangy Fish Soup with cooked rice or bread on the side.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If snapper or grouper is not available, you can use any firm white fish as a substitute.

Tips & Tricks

• For a spicier soup, leave the seeds in the Scotch bonnet pepper or add an extra pepper.
• Adjust the tanginess by adding more or less tamarind paste and lime juice according to your taste preference.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of flavor.
• Feel free to add other vegetables like okra or eggplant to enhance the soup's texture and taste.
• If you prefer a thicker soup, you can dissolve a tablespoon of cornstarch in water and add it to the simmering soup.

Serving advice

Serve the St. Kitts and Nevis Style Tangy Fish Soup hot in individual bowls. Accompany it with a side of cooked rice or bread to make it a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro to add a pop of color. Serve the soup in vibrant Caribbean-inspired bowls or dishes to enhance the presentation.