Here’s an island family favourite – Chef Bernie’s delicious recipe for this fragrant light soup appetiser with a mild tasting fish base. The recipe is part of our VIP Sauce Club Cosy Caribbean Autumn Recipe Book.

Serves 4 – Prep time 10 minutes – Cook time 20 minutes

Ingredients

• 480g firm fish of your choice
• 2 spring onions, chopped
• 2 large shallots, finely chopped
• 1 clove garlic, crushed
• ½ tsp turmeric
• 2 sprigs fresh thyme, finely chopped
• Small bunch fresh coriander, finely chopped
• ½ tsp vegetable stock powder
• Knob of butter
• 100ml cold water
• 1 tsp Chef Bernie’s Very Hot Sauce

Method

1. Chop the fish into 2-3cm chunks – any smaller and it will fall apart!
2. Add the butter, spring onion, shallots, garlic, turmeric, thyme and coriander to a large saucepan and heat until the butter melts.
3. Add the fish and the water to the pan with the stock powder. Stir the ingredients together and increase the heat to boiling.
4. Once at boiling point, turn the pan down and simmer for 10 minutes.
5. Check that the fish is cooked through, stir in Chef Bernie’s Very Hot Sauce, and serve. Serve with Chef Bernie’s Cheesy Dumplings – let’s mop up those fishy flavours!

Enjoy!