Caribbean Fish Soup | JDC monthly diabetes newsletter. Issue 177 July, 2023

Herbed Capsicum Paratha

Ingredients

2 pounds whole fish, scaled and cleaned, or more to taste

1 lemon, juiced

8 cups water

4 green bananas, chopped

1 pound pumpkin, cut into 1-inch pieces, or more to taste

2 potatoes, chopped

2 ears corn, cut into 1-inch pieces

4 ounces carrots, cut into 1/2-inch pieces

½ cup chopped okra

4 scallions, chopped

1 hot chile pepper

2 cloves garlic, chopped

1 teaspoon salt

1 teaspoon ground black pepper

4 sprigs fresh thyme, leaves stripped

Method of Preparation

Rinse fish with lemon juice; drain.
Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutritional facts per serving