Raquel (Veronic)'s Island Seafood Soup

Yield: 8–10 generous servings

A hearty Jamaican-inspired seafood soup featuring parrot fish, shrimp, fresh vegetables, root vegetables, homemade dumplings, fragrant herbs, and a light touch of coconut for flavor. The broth is light and flavorful—not creamy—and finishes with the aroma of whole Scotch bonnet peppers.

Ingredients

Seafood

• 2 whole parrot fish, cleaned and cut into pieces

• 2 fish heads (reserved for the broth)

• ½–1 pound shrimp, peeled and cleaned

Vegetables

• 2 carrots, diced

• 2 Irish potatoes, peeled and diced

• About 2 cups pumpkin, diced

• 1 bunch pak choi (bok choy), chopped

• 1–2 ears fresh corn, cut into rounds

• 1 medium white yam, peeled and cut into chunks

• 1 medium onion, diced

• 4–5 cloves garlic, minced

• 2 scallions, chopped

• 4–6 sprigs fresh thyme

Seasonings

• Seafood seasoning

• Onion powder

• Pink Himalayan salt, to taste

• 2 packets Grace Fish Tea (Fish-Flavored Soup Mix)

• About ½ box pure creamed coconut (for flavor only—not to make the soup creamy)

Dumplings

• 1 cup all-purpose flour

• About ½ cup water, or enough to make a soft dough

Finishing

• 2 whole Scotch bonnet peppers (leave whole—do not cut or burst)

Liquid

• 10–12 cups water

Directions

Step 1 – Season the Fish

Season the parrot fish with:

• Seafood seasoning

• Minced garlic

• A pinch of pink Himalayan salt

Allow the fish to marinate for about 15–20 minutes.

Step 2 – Steam the Fish

Steam the seasoned fish until fully cooked.

Remove the fish from the steamer and carefully remove all the bones from the fish meat.

Set the deboned fish aside.

Reserve both fish heads to flavor the soup.

Step 3 – Start the Broth

Bring 10–12 cups of water to a boil in a large soup pot.

Add:

• Carrots

• Pumpkin

• Onion

• Garlic

Cook for about 10 minutes.

Step 4 – Build the Soup

Add:

• The fish heads

• Pak choi

• Corn

• Scallions

• Fresh thyme

• 1 packet of Grace Fish Tea

• About ½ box of pure creamed coconut

Allow everything to simmer for another 10 minutes.

Step 5 – Add the Ground Provisions

Prepare small dumplings by mixing the flour and water into a soft dough. Roll into small bite-sized dumplings.

Add to the soup:

• Dumplings

• Irish potatoes

• White yam

• The second packet of Grace Fish Tea

Cook for another 10 minutes, or until the vegetables and dumplings are tender.

Taste and adjust with onion powder and pink Himalayan salt if needed.

Step 6 – Add the Shrimp

Add the cleaned shrimp to the soup.

Cook for 2–3 minutes, or until the shrimp turn pink and are fully cooked.

Step 7 – Finish with the Fish

Once the soup is completely cooked and all the vegetables are tender, gently add the steamed, deboned parrot fish back into the pot.

Using a large spoon, carefully fold the fish into the soup so the pieces stay whole.

Allow the fish to warm through for 2–3 minutes.

Do not over-stir.

Step 8 – The Final Touch

As the very last step, place 2 whole Scotch bonnet peppers into the soup.

Leave them whole—do not cut or burst them.

Allow them to steep in the hot soup for 5–10 minutes, giving the broth their signature fruity aroma and gentle heat without making the soup overly spicy.

Remove the peppers before serving if desired, or leave them in the pot.

Serve

Ladle the soup into bowls, making sure each serving includes fish, shrimp, vegetables, dumplings, and broth.

Serve hot and enjoy.

Chef's Notes

• Steaming the fish separately makes it much easier to remove every bone before adding it back to the soup.

• The fish heads create a rich, authentic seafood broth.

• The pure creamed coconut adds depth of flavor without making the soup creamy.

• Adding the fish at the very end keeps it tender and prevents it from breaking apart.

• Whole Scotch bonnet peppers add a beautiful aroma and gentle warmth without overwhelming the soup.

• This soup is even more flavorful the next day as the ingredients continue to blend together.

Recipe by Raquel (Veronic)