Fish Soup with Coconut Dumplings

Name: Fish Soup with Coconut Dumplings
Prep time: 12 h 45 min
Cook time: 55 min
Total time: 13 h 40 min
Yield: 6
Cuisine: Saint Vincent and the Grenadines
Ingredients: 250 g Salted Cod (rinsed); 1200 ml Water (cold); 400 g Cod (cut into large pieces); 30 ml Lime Juice; 30 ml Coconut Oil; 150 g Onion (finely chopped); 50 g Scallion (finely chopped); 15 g Garlic (crushed); 10 g Fresh Thyme (finely chopped); 1 pcs Scotch Bonnet Chili (finely chopped); 1800 ml Water; 400 ml Coconut Milk; 500 g Breadfruit (peeled and cut into chunks); 300 g Sweet Potato (peeled and cut into chunks); 300 g Eddoe (peeled and cut into chunks); 300 g Taro Root (peeled and cut into chunks); 6 g Salt (only if needed); 3 g Black Pepper; 150 g Coconut Meat (finely grated); 220 g All-Purpose Flour; 6 g Baking Powder; 2 g Salt; 90 ml Water

This Vincentian-style fish soup combines desalted cod, fresh fish, ground provisions, coconut milk, and coconut dumplings. The salt cod is soaked under refrigeration, and the fresh fish is added late so it remains intact.

Prep

12h 45m

Cook

55m

Serves

Estimated

Nutrition

Per serving

857kcal

Calories

48g

Protein

32g

Fat

100g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

250g
Salted Cod (rinsed)

Soaking

1.2l
Water (cold)

Soup

400g
Cod (cut into large pieces)
30ml
Lime Juice
30ml
Coconut Oil
150g
Onion (finely chopped)
50g
Scallion (finely chopped)
15g
Garlic (crushed)
10g
Fresh Thyme (finely chopped)
1pcs
Scotch Bonnet Chili (finely chopped)
1.8l
Water
400ml
Coconut Milk
500g
Breadfruit (peeled and cut into chunks)
300g
Sweet Potato (peeled and cut into chunks)
300g
Eddoe (peeled and cut into chunks)
300g
Taro Root (peeled and cut into chunks)
6g
Salt (only if needed)
3g
Black Pepper

Dumplings

150g
Coconut Meat (finely grated)
220g
All-Purpose Flour
6g
Baking Powder
2g
Salt
90ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Cover the fish with the soaking water and refrigerate for 12 hours, changing the water once or twice. Drain, remove any bones, and flake the fish.
02
Rub the fresh cod with the lime juice and refrigerate while you start the soup.
03
Heat the coconut oil in a large pot over medium heat. Add the onion, scallion, garlic, and fresh thyme and cook until softened.
04
Stir in the scotch bonnet chili, pour in the water, and bring to a boil.
05
Add the breadfruit, sweet potato, eddoe, and taro root. Reduce the heat and simmer until the provisions are almost tender.
06
Add the salted cod, coconut milk, and black pepper. Taste before adding the salt.
07
Combine the all-purpose flour, baking powder, salt, and coconut meat. Add the water gradually to make a soft dough, then shape it into evenly sized dumplings.
08
Drop the dumplings into the gently simmering soup, cover, and cook until firm and cooked through.
09
Add the fresh cod and simmer gently until it reaches 63°C (145°F). Serve hot with fish, provisions, dumplings, and broth in each bowl.

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