Entree: Curacao – Sopi di Piska (Hearty Curaçao-style fish soup of simmered fish and vegetables in a seasoned broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 27 min

Total 42 min

Ingredients

- 1 lb (450 g) firm white fish fillets, e.g., red snapper or cod, cut into 1–1½ in (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped (about 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 green bell pepper, seeded and diced (about 150 g)
- 2 medium tomatoes, chopped (about 300 g)
- 2 medium potatoes, peeled and diced (about 340 g)
- 1 carrot, sliced (about 70 g)
- 4 cups (960 ml) fish stock or water
- 1 tbsp (15 ml) tomato paste
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1.5 g) dried thyme
- 1 whole Scotch bonnet or habanero pepper, left whole for heat control (remove if you prefer mild)
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and bell pepper and sauté until softened, about 5–6 minutes. Add the garlic and cook 30 seconds until fragrant.
2. Stir in the tomato paste and chopped tomatoes; cook 3–4 minutes until tomatoes begin to break down. Add the potatoes and carrot and toss to coat.
3. Pour in the fish stock (or water), add the bay leaf, cumin, and thyme, and bring to a gentle simmer. Add the whole Scotch bonnet pepper for heat control; simmer uncovered until the vegetables are tender, about 12–15 minutes.
4. Gently add the fish pieces to the simmering broth and poach until the fish is opaque and cooked through, about 5–8 minutes depending on piece size. Taste and season with salt and pepper.
5. Remove the bay leaf and the whole pepper (unless you prefer to mash it in for more heat). Stir in lime juice and chopped cilantro or parsley. Ladle into bowls and serve hot with crusty bread or white rice.