Serves: 4 | Preparation time: 20 minutes | Cooking time: 25 minutes
Ingredients
- 5 tablespoons of unsalted butter
- 4 cups hot water
- 4 Cool Runnings chicken bouillon cubes
- 4 bay leaves
- 3 stalks celery, chopped
- 3 scallions, thinly sliced
- 2 onions, chopped
- 1 1/4 pounds potatoes, peeled and cut
- 3/4 cup clam juice
- 5 teaspoons of Cool Runnings Scotch Bonnet Pepper Sauce
- 3 teaspoons of Cool Runnings Parsley Flakes
- 1 ½ pounds skinless cod or hake fillets, cut into pieces
- ½ teaspoon of Cool Runnings Ground Black Pepper
- Salt to taste
Directions
1. In a separate bowl, dissolve 4 bouillon cubes in 4 cups of hot water to create a bouillon broth.
2. In a large pot, melt unsalted butter. Add celery, scallions, onions, and cook until softened. Stir in bay leaves and peeled, cut potatoes. Pour the prepared bouillon broth into the pot.
3. Add clam juice, Cool Runnings Scotch Bonnet Pepper Sauce, Cool Runnings Parsley Flakes, Cool Runnings Ground Black Pepper, and salt to taste. Stir well. Allow the soup to simmer for about 15-20 minutes or until the potatoes are tender.
4. Gently add the cut fish fillets to the soup. Cook for an additional 5-7 minutes or until the fish is cooked through. Adjust the seasoning with salt and pepper as needed.
5. Ladle the Caribbean Fish Soup into bowls and enjoy the comforting flavors.