A fiery, fragrant, and deeply flavorful Caribbean comfort dish, this Fish Pepper Soup is popular across the islands, especially in Trinidad and Tobago and Jamaica. Infused with scotch bonnet peppers, fresh herbs, and warming spices, it delivers a hearty kick while highlighting the natural sweetness of fresh white fish.
Rinse the fish with lime juice and water (and vinegar if preferred). Pat dry and set aside. You can season lightly with salt and black pepper in advance.
Heat oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Add scallions, thyme, and tomatoes. Cook until tomatoes break down slightly.
Add the allspice, bay leaf, and whole scotch bonnet pepper (do not burst it unless you want maximum heat!). Stir to infuse the flavors for a minute.
Pour in the stock and bring to a simmer. Add the carrots (if using) and cook for 5 minutes. Add coconut milk and allow to simmer gently for another 5 minutes.
Gently place the fish into the pot and spoon some of the broth over it. Cover and simmer on low for about 10 minutes, or until the fish is just cooked through and flaky.
Remove the scotch bonnet pepper and bay leaf. Stir in the lime juice and green seasoning. Taste and adjust salt and pepper as needed.
Serve hot, garnished with herbs and scallions. It pairs beautifully with:
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Boiled green bananas
-
White rice
-
Crusty Caribbean hard dough bread
-
Cassava (yuca) or yam chunks for a heartier bowl
-
Drink: Try a crisp Caribbean lager or a chilled glass of Sauvignon Blanc with citrus notes.
-
Dessert pairing: Follow with a tropical treat like coconut flan or mango sorbet.
Ingredients
Directions
Rinse the fish with lime juice and water (and vinegar if preferred). Pat dry and set aside. You can season lightly with salt and black pepper in advance.
Heat oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Add scallions, thyme, and tomatoes. Cook until tomatoes break down slightly.
Add the allspice, bay leaf, and whole scotch bonnet pepper (do not burst it unless you want maximum heat!). Stir to infuse the flavors for a minute.
Pour in the stock and bring to a simmer. Add the carrots (if using) and cook for 5 minutes. Add coconut milk and allow to simmer gently for another 5 minutes.
Gently place the fish into the pot and spoon some of the broth over it. Cover and simmer on low for about 10 minutes, or until the fish is just cooked through and flaky.
Remove the scotch bonnet pepper and bay leaf. Stir in the lime juice and green seasoning. Taste and adjust salt and pepper as needed.
Serve hot, garnished with herbs and scallions. It pairs beautifully with:
-
Boiled green bananas
-
White rice
-
Crusty Caribbean hard dough bread
-
Cassava (yuca) or yam chunks for a heartier bowl
-
Drink: Try a crisp Caribbean lager or a chilled glass of Sauvignon Blanc with citrus notes.
-
Dessert pairing: Follow with a tropical treat like coconut flan or mango sorbet.