Recipe of the week #15 : Fish Soup

6 cups stock
1lb fish cut into cubes
½ lb pumpkin, peeled, de-seeded and cubed
½ lb carrot, peeled and cubed
½ lb christophine peeled and cubed
2 medium tomatoes chopped
3 to 4 pegs garlic
1 to 2 vegetable cubes [optional]
1 medium onion chopped
½ bell pepper chopped
Dash of white pepper for flavoring
1Tbsp lime juice
Salt if needed


  1. Place all ingredients, except fish and tomatoes in a stock pot or sauce pan.
  2. Cook until tender.
  3. Add cubed fish and tomatoes, lower heat.
  4. Add lime juice and white pepper.
  5. Cook for 3 to 5 minutes.
  6. Then taste, add salt if needed.

Makes 8-10 servings


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