Rich and easy to cook, this authentic soup made with various fish flavored with squash and sorrel comes from the south of Port-au-Prince, in Haiti.

Fish soup


2 lbs of various fish (tuna, salmon, monkfish, sea bream, etc.).
juice of 4 limes
salt, pepper, to taste
1 clove of garlic
1 bouquet garni
3 red onions, coarsely chopped
2 tomatoes, diced
1 teaspoon cayenne pepper
3 tablespoons olive oil
6 cups water
4 potatoes, diced
2 carrots, cut into chunks
1 leek, chopped
1 squash, in pieces
1 stalk celery, chopped
1 turnip, diced
1 shallot, finely chopped
1 sprig of sorrel
1/2 cup grated cheese

Clean the fish, remove the bones, marinate in lime juice with salt, pepper, garlic, sorrel, bouquet garni and a half cup of water for 2 hours.
In oil, sauté the onions and tomatoes in a large saucepan. Add the leek and stir. Incorporate fish and the rest water.
Add vegetables and adjust seasoning to taste. Cook 45 minutes. Remove from heat and mix in blender. Serve hot, sprinkled with grated cheese.

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