📝 About This Recipe
This soul-warming soup is a cornerstone of Caribbean coastal living, utilizing the most flavorful part of the fish to create a rich, gelatinous broth. Infused with aromatic scotch bonnet, fresh thyme, and 'ground provisions' like yams and dumplings, it offers a perfect balance of spicy, savory, and earthy notes. It is a true 'fisherman's reward' that celebrates the tradition of nose-to-tail eating with vibrant tropical flair.
🥗 Ingredients
The Fish and Marinade
- 2 large Red Snapper or Grouper heads (split in half, gills removed and thoroughly cleaned)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Salt and Black Pepper (to taste)
Aromatics and Base
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion (diced)
- 4 pieces Garlic cloves (minced)
- 3 stalks Scallions (bruised and chopped)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet pepper (keep whole for flavor, or pierce for heat)
- 6 cups Fish stock or Water
Ground Provisions and Vegetables
- 1/2 pound Yellow Yam or Taro (peeled and cubed)
- 2 medium Carrots (sliced into rounds)
- 1 cup Pumpkin or Calabaza squash (diced into 1-inch chunks)
- 6 pieces Okra (topped and tailed)
- 1/2 cup All-purpose flour (for spinners/dumplings)
👨🍳 Instructions
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1
Wash the fish heads thoroughly under cold running water, ensuring all traces of blood and the gills are removed. Pat dry and rub with lime juice, salt, and pepper; set aside for 15 minutes.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Sauté the onions, garlic, and scallions until the onion is translucent and fragrant, about 4-5 minutes.
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3
Add the pumpkin and carrots to the pot. Stir well to coat with the aromatics and cook for another 3 minutes.
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4
Pour in the fish stock or water. Bring the liquid to a rolling boil, then add the yellow yam or taro.
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5
Reduce the heat to medium-low and simmer for 15 minutes, or until the pumpkin begins to soften and slightly break down, which will thicken and color the broth.
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6
While the broth simmers, prepare the 'spinners' (dumplings) by mixing the flour with a pinch of salt and 2-3 tablespoons of water to form a stiff dough. Roll small pieces of dough between your palms into long, thin tapered shapes.
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7
Carefully drop the fish heads into the simmering pot. Add the whole scotch bonnet pepper and the fresh thyme sprigs.
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8
Gently drop the spinners and the okra into the pot. Ensure they are submerged in the liquid.
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9
Cover the pot and simmer for 15-20 minutes. Avoid stirring too vigorously to keep the fish heads intact and prevent the scotch bonnet from bursting.
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10
Check the fish; the meat should be opaque and tender, and the eyes should be white. The 'provisions' (yam and dumplings) should be fork-tender.
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11
Taste the broth and adjust the seasoning with additional salt or pepper if needed. Remove the scotch bonnet pepper and the woody thyme stems before serving.
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12
Ladle the soup into deep bowls, ensuring each person gets a portion of the fish head, some dumplings, and plenty of vegetables and broth.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear, not cloudy, before cooking. If you prefer a milder soup, be very careful not to puncture the scotch bonnet pepper while stirring. For a thicker broth, mash one or two pieces of the cooked pumpkin against the side of the pot. You can substitute the yellow yam with sweet potatoes or Yukon Gold potatoes if necessary. If you find fish heads too intimidating, you can add a few chunks of white fish fillet in the last 5 minutes of cooking.
🍽️ Serving Suggestions
Serve hot with a side of hard dough bread for soaking up the rich broth. Pair with a cold Jamaican ginger beer or a light lager to balance the heat. Provide a small side dish of extra lime wedges for guests to brighten their own bowls. A garnish of freshly chopped cilantro or extra scallions adds a hit of freshness. Offer a bottle of Caribbean hot pepper sauce on the side for those who want extra fire.