In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Jamaican fish soup with sweet potato, coconut milk, and pumpkin puree
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 460 Calories/Serving
20 Minutes
Tonight we’re off to the Caribbean to cook a hearty fish soup, a favorite Jamaican dish that truly soothes the soul. Each spoonful brims with tender fish and vegetables plus creamy coconut milk and sweet pumpkin puree.
In your bag
- 1 organic sweet potato
- 1 organic yellow onion
- 4 or 5 sprigs organic fresh curly-leaf parsley
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 5 ounces each)
- 2 sustainably raised tilapia fillets (about 5½ ounces each)
- 1 tablespoon tomato paste
- Sunbasket Jamaican seasoning (onion powder - granulated garlic - coriander - cumin - sweet smoked paprika - dried oregano)
- ½ cup coconut milk
- 3 tablespoons pumpkin puree
- 1 teaspoon Aleppo chile flakes (optional)
Nutrition per serving
Calories 460, Total Fat 25g (32% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 610mg (27% DV), Total Carb. 35g (13% DV), Fiber 6g (21% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains:
Tree Nuts (coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the ingredients
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
- Pat the fish dry with a paper towel; season with salt and pepper. Cut the fish into 1-inch pieces.
2
Cook the soup
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sweet potato and onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 4 to 6 minutes. Stir in the tomato paste and Jamaican seasoning and cook until fragrant, 1 to 2 minutes.
Stir in the coconut milk, pumpkin puree, ¾ cup [1½ cups] water, and the fish. Cover and cook until the vegetables are tender and the fish is opaque and cooked through, 3 to 5 minutes. Remove from the heat, add as many Aleppo chile flakes as you like, and season to taste with salt and pepper.
Serve
Ladle the soup into individual bowls, garnish with the parsley, and serve.
Kids Can!
- Scrub the sweet potato.
- Measure the onion.
- Strip the parsley leaves.
- Measure the water for the soup.
- Garnish with the parsley.