Reef Fish Soup (Suhpen Iik)
The Quirky Foodster Team
Ingredients
- Reef fish, cut into chunks — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 1 clove
- Carrot, sliced — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Oil — 1 tbsp
- Salt and pepper — to taste
Method
- Heat the oil in a pot and sauté the onion and garlic until softened.
- Add the water and carrot, and bring to a boil.
- Simmer for 10 minutes until the carrot is tender.
- Add the fish chunks and simmer gently for a further 8–10 minutes until cooked through.
- Season with salt and pepper and serve hot.
Introduction: A light, clear broth simmered with reef fish and a few vegetables, a comforting everyday soup found across the islands.
Cultural Background: With fish central to nearly every meal, this simple soup is a practical, nourishing way to use the day’s catch, often made when a lighter dish is wanted alongside rice or breadfruit.
Tips: Add the fish last so it doesn’t overcook while the vegetables soften. Use a firm reef fish that holds together well during simmering.
Variations: Add a handful of chopped greens for extra nutrition. Squeeze in a little lime just before serving.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Per serving (approx.): 180 kcal, 24 g protein, 6 g fat, 8 g carbohydrate.
FAQs:
Q: What fish works best?
A: Any firm reef fish, such as snapper or grouper.
Q: Can I add coconut milk to this soup?
A: Yes, a splash added at the end gives a richer variation.
- Reef fish, cut into chunks — 500 g (1 lb 2 oz)
- Onion, chopped — 1
- Garlic, minced — 1 clove
- Carrot, sliced — 1
- Water — 4 cups (960 ml / 32 fl oz)
- Oil — 1 tbsp
- Salt and pepper — to taste
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