This Fish and Shrimp Soup is a hearty, flavorful dish packed with seafood, vegetables, and warming spices. This soup is nourishing and satisfying, featuring tender snapper fillets, succulent shrimp, and a rich broth infused with pumpkin, sweet potatoes, and aromatic seasonings. Adding fresh thyme, scotch bonnet pepper, and a squeeze of lemon enhances its depth of flavor, while baby kale adds a nutritious touch. Served with soft dumplings or spinners, this comforting seafood soup is perfect for a cozy, wholesome meal.
This Fish and Shrimp Soup is a hearty, flavorful dish packed with seafood, vegetables, and warming spices. This soup is nourishing and satisfying, featuring tender snapper fillets, succulent shrimp, and a rich broth infused with pumpkin, sweet potatoes, and aromatic seasonings. Adding fresh thyme, scotch bonnet pepper, and a squeeze of lemon enhances its depth of flavor, while baby kale adds a nutritious touch. Served with soft dumplings or spinners, this comforting seafood soup is perfect for a cozy, wholesome meal.
Wash filet of fish and pat dry, drizzle with 1 tsp avocado oil, season with black pepper, onion powder, garlic powder, old baby seasoning and paprika. Heat remaining 2 tbsp avocado oil , brown fish filets on each side. After fish fillets cool down, cut into bite size or desired sizes. Add to the pot the diced pumpkins, the smashed garlic and the pinch of ginger and diced carrots stir for 2 minutes to get the flavours flowing, Add 8-10 cups of water, bring to a boil, then add the cayote and corn and cook for 15 minutes. Form you dough into spinners or little dumplings, add to pot, with potatoes, and pumpkin soup mix, thyme and green onions, and scotch bonnet pepper, add additional 1 or 2 cups of water, stir well to combine, if needed add chicken bouillon