Martinican fish soup

Fish lovers, this recipe is for you! The fish soup is a pure delight that combines local fish, vegetables and spices from the island. It is a soup that is ideal for a dinner or a late afternoon reception. Prefer the use of large fish such as tuna and sea bream even if fish such as carp and trevally are suitable.


For 6 servings:

  • 1 kg of local fish (tuna, sea bream, trevally)
  • 3 onions
  • 3 stalks of celery
  • 3 leeks
  • 3 carrots
  • 300 gr of turban squash (giraumon)
  • 200 gr of turnips
  • 4 cloves of garlic
  • 3 leaves of chives
  • 1 glass of white wine
  • 5 cl of vinegar
  • 50 gr of butter
  • Saffron
  • 5 tablespoons of capers
  • Bay leaves
  • Pepper
  • Thyme
  • Salt
  • Pepper
  1. Peel and wash the vegetables.
  2. Chop the spices: chilli, garlic, onion, parsley and chives.
  3. Small dice the leeks, turban squash (giraumon), celery, carrots and turnips.
  4. Empty and clean your fish.
  5. Soak them with the chopped spices.
  6. Add the vinegar then salt and pepper.
  7. Drain the fish and let them cool.
  8. Remove the skin and bones and keep the flesh.
  9. Add the diced vegetables and the saffron to the cooking, then salt and pepper.
  10. Wet and cook for half an hour.
  11. At the end of cooking, add the flesh of the fish, the white wine and the capers.
  12. Leave to cook for ten minutes.
  13. When ready to serve, add the butter, celery, leeks, saffron and finely mixed capers.
  14. Serve when the soup is still hot.