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.
Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
For the Soup
750gfresh white fish (snapper, grouper, or kingfish), cut into large chunks
Juice of 1 lime (for rinsing the fish)
1tbspvinegar (optional for cleaning the fish)
1tbspvegetable or coconut oil
1medium onion, finely chopped
3clovesgarlic, minced
1thumb-sized piece of fresh ginger, grated
2scallions, chopped
1sprig of thyme
1bay leaf
1scotch bonnet pepper (whole, pierced once)
1tspallspice (pimento)
2cupsfish or seafood stock (or water)
1cupcoconut milk (optional but recommended)
2roma tomatoes, diced
1small carrot, finely sliced (optional)
1tbspCaribbean green seasoning or chopped parsley + cilantro mix
Salt and black pepper to taste
Juice of ½ lime (to finish)
Optional Garnishes
Fresh herbs (parsley, cilantro, thyme)
Sliced scallions
A drizzle of coconut cream
Prep the Fish
1
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.
Sauté the Aromatics
2
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.
Spice It Up
3
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.
Simmer the Base
4
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.
Add the Fish
5
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.
Finish and Serve
6
Remove the scotch bonnet pepper and bay leaf. Stir in the lime juice and green seasoning. Taste and adjust salt and pepper as needed.
Serving Suggestions
7
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
Pairing Suggestion
8
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
For the Soup
750gfresh white fish (snapper, grouper, or kingfish), cut into large chunks
Juice of 1 lime (for rinsing the fish)
1tbspvinegar (optional for cleaning the fish)
1tbspvegetable or coconut oil
1medium onion, finely chopped
3clovesgarlic, minced
1thumb-sized piece of fresh ginger, grated
2scallions, chopped
1sprig of thyme
1bay leaf
1scotch bonnet pepper (whole, pierced once)
1tspallspice (pimento)
2cupsfish or seafood stock (or water)
1cupcoconut milk (optional but recommended)
2roma tomatoes, diced
1small carrot, finely sliced (optional)
1tbspCaribbean green seasoning or chopped parsley + cilantro mix
Salt and black pepper to taste
Juice of ½ lime (to finish)
Optional Garnishes
Fresh herbs (parsley, cilantro, thyme)
Sliced scallions
A drizzle of coconut cream
Directions
Prep the Fish
1
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.
Sauté the Aromatics
2
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.
Spice It Up
3
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.
Simmer the Base
4
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.
Add the Fish
5
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.
Finish and Serve
6
Remove the scotch bonnet pepper and bay leaf. Stir in the lime juice and green seasoning. Taste and adjust salt and pepper as needed.
Serving Suggestions
7
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
Pairing Suggestion
8
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.
