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What better way to spice up your life than with a true Caribbean special!

INGREDIENTS

Fish broth
8 cups of water
1 big onion cut into four
1 celery stick
1 teaspoon of smashed garlic
5 little fish heads

COOK IT UP

In a pot bring all the ingredients to a boil, then lower the heat and cook for 30 minutes.
Get rid of the foam that formed on top during the cooking process.
Remove from the heat and get rid of the fish heads, blend the soup with the vegetables and drain it.

INGREDIENTS FOR THE FLAVORING OF THE SOUP

2 Tablespoons of olive oil
3 cups of chopped onion
1 cup of chopped sweet red pepper
½ cup of chopped garlic
1 ½ cup of skin tomatoes cut into four pieces
1 thyme branch
3 cups of water

COOK IT UP

In a pot pour in the olive oil. Add in the onion and when it looks transparent add the red pepper, celery, tomato, and thyme. Fry it up and then add water. Let it boil for 10 minutes, remove from heat, blend it and drain it.

INGREDIENTS FOR THE FILLING

1 kilo of skinless potatoes cut into fours
4 corn cobs
1 bay leave
1 teaspoon of paprika
1 teaspoon of oregano
3 teaspoons of salt
1 teaspoon of English sauce
½ teaspoon of fresh black pepper
2 Panamanian Peppers
1 cup of beer
1 kilo of tilapia filet cut into small pieces
½ cup of chopped coriander

COOK IT UP

In a big pot over heat, add the fish soup and flavoring. When it starts to boil add potatoes, corn, bay leave, paprika, oregano, salt, English sauce, black pepper and Panamanian peppers. Let everything boil on low until the potatoes get soft. Then add the beer, the tilapia, seasoning and coriander. Cook for another 10 minutes. Remove the pot from the heat, get rid of the Panamanian peppers and serve immediately.

For 12 portions.

SERVE IT UP

Goes great with avocado, tortillas or patacones.

Don’t forget to check out more fun foods and recipes at Wanderfood Wednesday.

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