Caribbean Fish Soup

Name: Caribbean Fish Soup
Total time: 125
Yield: 8
Ingredients: 2 pounds whole fish, scaled and cleaned, or more to taste; 1 lemon, juiced; 8 cups water; 4 green bananas, chopped; 1 pound pumpkin, cut into 1-inch pieces, or more to taste; 2 potatoes, chopped; 2 ears corn, cut into 1-inch pieces; 4 ounces carrots, cut into 1/2-inch pieces; 0.5 cup chopped okra; 4 scallions, chopped; 1 hot chile pepper; 2 cloves garlic, chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 4 sprigs fresh thyme, leaves stripped

Recipe by Toney P from allrecipes.com

Dinner 2 Hr. 5 Mins.

Ingredients

8 servings

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2 pounds whole fish, scaled and cleaned, or more to taste
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1 lemon, juiced
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8 cups water
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4 green bananas, chopped
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1 pound pumpkin, cut into 1-inch pieces, or more to taste
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2 potatoes, chopped
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2 ears corn, cut into 1-inch pieces
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4 ounces carrots, cut into 1/2-inch pieces

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0.5 cup chopped okra
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4 scallions, chopped
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1 hot chile pepper
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2 cloves garlic, chopped
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1 teaspoon salt
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1 teaspoon ground black pepper
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4 sprigs fresh thyme, leaves stripped

Instructions

Rinse fish with lemon juice; drain.
Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.