Recipe: Spicy Caribbean Fish Soup
Serves: 4 | Preparation time: 20 minutes | Cooking time: 25 minutes
1. Melt the butter in a oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups of water, the clam juice, potatoes, bay leaves and 3/4 teaspoon of salt. Add Cool Runnings Scotch Bonnet Pepper Sauce to the chicken broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
2. Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.
3. Serve and enjoy.