Caribbean
Fish
Soup
-
serves
4
575
ml
water,
1
pint
1
lrg
onion
1
med
green
pepper,
de-seeded
and
chopped
1
lrg
can
chopped
tomatoes
or
3
lb
fresh,
peeled
tomatoes
2
oz
tomato
puree
1
tsp
basil
1
pch
salt
1
tsp
pepper
1
lb
firm,
white
fish
4
tsp
corn
flour
425
ml
dry
white
wine,
3/4
pint
4
oz
shrimps,
save
half
for
decoration
Fresh
parsley
to
garnish
2
oz
plain
flour
2
oz
cornmeal
Water
to
bind
Bring
the
water
to
the
boil.
Prepare
your
"spinners"
by
mixing
together
the
cornmeal,
flour,
salt
and
water
to
make
a
dough.
Roll
into
strips
using
your
hands
and
drop
into
the
boiling
water.
Simmer
for
10
minutes.
Chop
the
onions
and
pepper
and
mash
the
tomatoes
into
a
pulp.
Add
to
the
water
together
with
the
tomato
puree,
seasoning
and
herbs.
Simmer
for
10
minutes,
covered
with
a
tied
lid.
Chop
your
fish
and
dissolve
the
corn
flour
in
a
small
ampount
of
water.
Add
the
fish,
corn
flour
and
wine
to
the
pan
and
simmer
gently
for
another
10
minutes,
stirring
occasionally.
Add
the
shrimps
and
simmer
for
another
3-5
minutes.
Pour
into
a
tureen
and
garnish
with
the
remaining
shrimps
and
parsley.
Submitted By (Miki)
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