Caldo de Pescado Garifuna
A hearty and aromatic fish soup, a staple of the Garifuna people of Guatemala's Caribbean coast. It features fresh fish, coconut milk, vegetables, and a blend of Caribbean spices.
🧂 Ingredients
- 1 kg Firm white fish fillets(such as snapper, grouper, or tilapia, cut into large chunks)
- 2 cans (13.5 oz each) Coconut milk(full-fat)
- 4 cups Fish broth or water
- 2 green Plantains(peeled and cut into 1-inch pieces)
- 500 g Yuca (cassava)(peeled and cut into 1-inch chunks)
- 2 medium Carrots(peeled and sliced)
- 1 red Bell pepper(seeded and chopped)
- 1 medium Yellow onion(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(whole, pierced with a fork (optional, for heat))
- 0.5 cup Cilantro(chopped, for garnish)
- 2 tbsp Lime juice
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, bell pepper, minced garlic, and grated ginger. Sauté until softened, about 5-7 minutes.
- 2
Add the green plantains, yuca, and carrots to the pot. Stir to coat with the aromatics. Pour in the fish broth (or water) and bring to a boil.
💡 Tip: Ensure yuca is fully submerged. - 3
Reduce heat, cover, and simmer for about 20-25 minutes, or until the yuca and plantains are tender.
- 4
Stir in the coconut milk and the whole Scotch bonnet pepper (if using). Bring back to a gentle simmer.
💡 Tip: Do not boil vigorously after adding coconut milk. - 5
Gently add the fish chunks to the simmering soup. Cook for 5-8 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
💡 Tip: The residual heat will continue to cook the fish. - 6
Remove the whole Scotch bonnet pepper before serving. Stir in the lime juice, salt, and black pepper. Adjust seasoning as needed.
💡 Tip: Taste and adjust salt and lime juice. - 7
Ladle the soup into bowls, ensuring each serving has fish and plenty of vegetables. Garnish with fresh chopped cilantro. Serve hot.
💡 Tip: Serve with a side of white rice or fried plantains.
💡 Pro Tips
- ✓Use fresh, firm fish for the best flavor and texture.
- ✓Adjust the amount of Scotch bonnet pepper to your heat preference, or omit it entirely.
- ✓If you can't find yuca, you can substitute with potatoes, though the texture will be different.
🔄 Variations
- Add other seafood like shrimp or mussels along with the fish.
- Include chunks of sweet potato for added sweetness.
- A dash of hot sauce can be added at the table for extra spice.