Sea Food Soup
Jamaican Seafood Soup is one of my favorite Saturday soups to make. I get to add all the seafoods I love in the soup. It is a quick one-pot meal that features a seafood mix, pumpkins, carrots, yellow yam, Irish potatoes, cho cho and flour dumpling.
INGREDIENTS:
5 qt. water 2 lb. crab 2 lb. snapper fillet 1 lb. scallops, squid, shrimp (clam and octopus, can also be used) 1 lb. carrots, chopped 10 Pimento Seeds/Berries (Allspice) 1 lb. turnips, chopped 6 Garlic pegs crushed 3 lb. Pumpkin/Squash (cut up into 1 inch pieces) 3 cho cho/Christophine (cut up into 1 inch pieces) 3 lb. yellow yam, cut up 7 sprig thyme 4 stalks escallion 2 onion diced 3 scotch bonnet peppers 3 tablespoon salt (preferable sea salt) 2 packet Jamaican fish tea soup mix 3 Medium Irish Potato (optional) 7 stalks of celery diced (optional) 6 stalks of corn broken in half (optional)
METHOD:
Boil the fish in 5 qts water for 10 minutes with pumpkin, cho cho, pimentos, garlic and salt
In a frying pot with about 3 table spoons of hot cooking oil sauté the onion and 3 pegs of garlic for 1 minute. Add, scallops, squid and shrimp to the frying pot to sautee for a about 4 minutes, stirring often.
Set aside.
Cut up vegetables, yam and cho cho and add with the other ingredients to the pot boiling with the 5 qts water.
Dumplings/spinners may be added if desired.
Add the scallops, squid and shrimp (add the onion is optional depending on your taste)
Add Jamaican fish tea soup mix
Simmer for ½ hour on medium heat until yam is cooked (soft but not mushy) and the soup is of a medium consistency.
Add the scotch bonnet peppers on top as the soup simmers. If you like your soup spicy pierce the peppers. Be warned that this could make the soup very spicy.
Enjoy
Spinners:
1 cup all-purpose flour
pinch of salt
water to make a stiff dough
In a small bowl, whisk together flour and salt.
Methods
Add enough water to make a stiff dough.
Once the dough is formed, pinch off about 1/2 ounce of dough and roll it between your hands to from a softly tapered cylindrical shape. Repeat until all of the dough has been transformed to spinners.
Add to soup 15 minutes before the dish is due to finish cooking.