📝 About This Recipe
A soul-warming treasure from the heart of the Caribbean, Gundy Soup is a rich, coconut-based seafood broth traditionally made with salted or smoked fish and hearty ground provisions. This 'one-pot' masterpiece balances the smokiness of the fish with the creamy sweetness of hand-pressed coconut milk and the earthy textures of yams and dumplings. It is a celebratory dish often enjoyed during weekend gatherings, offering a complex profile of Scotch bonnet heat and aromatic thyme that captures the vibrant spirit of island cooking.
🥗 Ingredients
The Fish Base
- 1 lb Salted Cod or Smoked Haddock (soaked overnight and flaked into large chunks)
- 1/2 lb Fresh White Fish Fillets (such as Snapper or Grouper, cut into 2-inch pieces)
Ground Provisions & Vegetables
- 1/2 lb Yellow Yam (peeled and cubed)
- 1 cup Pumpkin or Calabaza Squash (peeled and diced)
- 2 medium Carrots (sliced into rounds)
- 1 piece Cho-Cho (Chayote) (peeled and cubed)
- 2 medium Potatoes (peeled and quartered)
The Broth & Aromatics
- 2 cups Coconut Milk (full-fat, preferably fresh)
- 6 cups Fish Stock or Water (low sodium if using salted fish)
- 1 large Onion (finely chopped)
- 3 stalks Scallions (bruised and tied in a knot)
- 4 cloves Garlic (minced)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper (do not cut, keep stem intact)
- 6 whole Pimento Berries (Allspice) (crushed slightly)
For the Spinners (Dumplings)
- 1 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1/3 cup Water (cold)
👨🍳 Instructions
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1
Prepare the salted fish by boiling it in fresh water for 10 minutes to remove excess salt. Drain, flake into large pieces, and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, bring the fish stock and coconut milk to a gentle boil over medium-high heat.
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3
Add the pumpkin, carrots, and pimento berries. Cover and simmer for 10-12 minutes until the pumpkin begins to soften and breakdown, which will color and thicken the broth.
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4
While the broth simmers, make the 'spinners' by mixing the flour, salt, and water in a small bowl until a stiff dough forms. Roll small pieces of dough (about a tablespoon each) between your palms to create long, tapered spindle-shaped dumplings.
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5
Add the yellow yam, potatoes, and cho-cho to the pot. Stir gently to ensure they are submerged.
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6
Carefully drop the spinners into the boiling liquid. They will sink at first but will float to the top as they cook.
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7
Stir in the chopped onion, minced garlic, bruised scallions, and fresh thyme sprigs.
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8
Place the whole Scotch bonnet pepper on top of the liquid. Be extremely careful not to burst the pepper, as this will release intense heat into the soup.
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9
Add the flaked salted fish and the fresh white fish pieces to the pot. Reduce the heat to medium-low.
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10
Simmer for another 15-20 minutes, or until all the ground provisions (yam and potatoes) are fork-tender and the fresh fish is cooked through.
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11
Taste the broth. Adjust seasoning with salt and black pepper only if necessary, as the salted fish usually provides enough saltiness.
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12
Remove the scallion knot, the thyme stems, and the whole Scotch bonnet pepper before serving.
💡 Chef's Tips
Always soak your salted fish for at least 8 hours, changing the water once, to ensure the salt levels are balanced. If you prefer a thicker soup, mash a few pieces of the cooked pumpkin or yam against the side of the pot and stir back in. Never cut the Scotch bonnet pepper if you want the flavor without the intense burn; the skin provides a wonderful fruity aroma. Use 'dry' coconut milk (the canned variety) for a richer mouthfeel, or fresh-squeezed for a lighter, more floral taste. If yellow yam is unavailable, you can substitute with sweet potatoes or extra Yukon Gold potatoes.
🍽️ Serving Suggestions
Serve steaming hot in deep bowls with a side of crusty Caribbean hard dough bread. Pair with a glass of ice-cold sorrel drink or a ginger beer to cut through the richness of the coconut. A small side of sliced avocado (pear) adds a fresh, creamy contrast to the warm broth. Top with a few drops of lime juice right before eating to brighten the seafood flavors. For extra heat, serve with a small dish of pickled bird's eye chilies on the side.