RECIPE: Caribbean Flavor Heats Up Winter Meals | Food and Recipes

Winter weather can be relentless and it’s hard to stay warm and dry. After a session of shoveling snow or tackling the great outdoors, a meal that can quickly warm the heart is appropriate – especially if that meal can serve double duty by evoking feelings of a warm climate.

Popular throughout the Caribbean, this “Fish and Sweet Potato Soup” recipe from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli, combines the subtle sweetness of sweet potato and a stronger infusion of fish and oregano flavors to make a hot and appetizing soup.

Fish and sweet potato soup

  • 6 ounces white fish fillet, skinless
  • 1⁄2 onion, chopped
  • 1 sweet potato, about 6 ounces, peeled and diced
  • 1 small carrot, about 2 ounces, chopped
  • 1 tsp chopped fresh oregano or 1⁄2 tsp dried
  • 1⁄2 teaspoon cinnamon
  • 5½ cups fish broth
  • 5 tablespoons light cream
  • Chopped fresh parsley, to garnish

Remove the bones from the fish and put it in a pan. Add the onion, sweet potato, carrot, oregano, cinnamon and half the broth. Bring to a boil, then simmer for 20 minutes or until the potatoes are cooked.

Cool, then pour into a food processor and blend until smooth. Return the soup to the saucepan, add the remaining fish stock and bring gently to a boil. Reduce the heat.

Stir the cream into the soup, then heat gently without boiling. If the soup boils, the cream will curdle. Serve hot, garnished with chopped parsley.

Michael M. Tomlin