Jerk Seafood Soup with Prawns and White Fish
- Preperation Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4 people
About this recipe
Jerk Seafood Soup with Prawns and White Fish – A Light, Spicy Caribbean Soup Full of Fresh Coastal Flavour
This Jerk Seafood Soup with Prawns and White Fish is light, warming, fragrant and full of beautiful Caribbean flavour. It brings together tender white fish, juicy prawns, colourful vegetables, coconut milk and Jerk Centre sauce to create a rich but fresh soup that feels comforting without being too heavy.
The broth is the star of the dish — gently spiced, slightly creamy, full of herbs, garlic, lime and that unmistakable jerk warmth. The prawns add sweetness, the white fish gives soft flaky texture, and the coconut milk brings everything together with a silky finish.
This is a fantastic recipe for your Soup selection because it feels special, vibrant and inviting. It is perfect as a starter, a light main meal, or a seafood dish for anyone who wants big Caribbean flavour in a bowl. Serve it hot with lime wedges, fresh herbs and something on the side to soak up every last spoonful of that delicious jerk-spiced broth.
Chef’s Tips
Add the seafood near the end so it stays soft, juicy and tender.
Use firm white fish such as cod, haddock, pollock or hake so it holds together in the soup.
Do not boil the soup hard once the fish and prawns are added. A gentle simmer keeps the seafood delicate.
Coconut milk softens the jerk heat and gives the broth a lovely silky finish.
Fresh lime at the end is important because it lifts the whole soup and brightens the seafood flavour.
For a thicker soup, simmer uncovered for a few extra minutes before adding the seafood.
For extra heat, serve Badman Sauce on the side rather than adding too much into the pot.
Best Jerk Centre Sauce to Use
Duppy Conqueror is the best sauce for this soup. Its medium heat works beautifully with seafood, giving the broth depth and warmth without overpowering the prawns or white fish.
For a milder version, use Taste From the Ancestors. For extra fire, add a small drizzle of Badman Sauce at the end.
Instructions
- Heat the oil in a large soup pot over a medium heat.
- Add the onion, garlic, carrot, red pepper and spring onion.
- Cook for 5 minutes until softened and fragrant.
- Stir in the Jerk Centre Duppy Conqueror, thyme, allspice and black pepper.
- Pour in the stock and bring to a gentle simmer.
- Cook for 15 minutes so the vegetables soften and the broth develops flavour.
- Stir in the coconut milk and simmer gently for another 5 minutes.
- Add the white fish chunks and cook for 4 to 5 minutes until the fish starts to turn opaque.
- Add the prawns and cook for another 3 to 4 minutes until pink and cooked through.
- Finish with fresh lime juice and taste for seasoning.
- Serve hot with fresh herbs, lime wedges and your favourite side.
Ingredients
300g raw prawns, peeled and deveined
300g firm white fish, cut into chunks
1½ tablespoons Jerk Centre Duppy Conqueror
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, sliced
1 carrot, thinly sliced
2 spring onions, sliced
750ml fish stock or vegetable stock
200ml coconut milk
1 teaspoon fresh thyme leaves
½ teaspoon allspice
½ teaspoon black pepper
Juice of ½ lime
1 tablespoon oil
Salt to taste
Fresh coriander or parsley to garnish
Lime wedges to serve
Best Served With
Best served with.
Hard dough bread, fried dumplings, steamed rice, coconut rice, grilled corn, festival dumplings or warm flatbread. Add fresh lime wedges on the side for a bright Caribbean finish.
Sauce Used
- Duppy Conqueror
- Medium Jerk Sauce
