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. It is a quick and easy recipe to follow. Feel free to let me know the outcome of the recipe.
- 5 qt. water
- 2 lb. crab
- 2 lb. snapper fillet
- 1 lb. octopus, scallops, squid, shrimp (clam can also be used)
- 1 lb. carrots, cubed
- 10 Pimento Seeds/Berries (Allspice)
- 1 lb. turnips, cubed
- 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)
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- 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 the octopus, 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 with the boiling with the 5 qts water.
- Dumplings/spinners may be added if desired.
- Add the octopus, scallops, squid and shrimp (add the onion is optional depending on your taste)
- Simmer for ½ hour 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 you soup spicy pierce the peppers. Be warned that this could make the soup very spicy.
- Serves 8