| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Vegetables, Dairy, Meats |
Caribbean |
Caribbean, Light |
1 |
servings |
INGREDIENTS
| 200 |
g |
Fish of your choice; (red snapper, |
|
|
; parrot, grouper, |
|
|
; king fish), cut |
|
|
; into 20g pieces, |
|
|
; all bones removed |
| 2 |
tb |
Caribbean light fish spice |
| 2 |
|
Onions; peeled and chopped |
| 1/2 |
dl |
Vegetable oil |
| 50 |
g |
Butter |
| 600 |
g |
Pumpkin flesh |
| 300 |
g |
Yams; peeled and cut into |
|
|
; cubes |
| 1/4 |
|
Chilli; seeded |
| 2 |
dl |
Milk |
| 8 |
dl |
Chicken stock |
| 1/2 |
bn |
Coriander |
|
|
Salt and pepper |
INSTRUCTIONS
Rub the fish with the Caribbean light fish spice and refrigerate for a few
hours.
Sweat the onions in half oil and half butter. Add the pumpkin, yam and
chilli and sweat for a further minute.
Add the milk and stock. Simmer until very soft. Liquidize and pass through
a fine sieve. Adjust seasoning.
Grill the fish until just done. Pour the soup into a cup or plate. Place
the fish on it and sprinkle with the coriander.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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