D and I have this obsession to perfect a Dominican fish soup that we like. We could get the soup from a nearby take-out place, but ordering out gets expensive after a while, and we never quite get enough for how much we spent.  So we decide to make our own, so we can satisfy our insatiable appetite for once and for all…uninhibited consumption of one tasty soup. Gluttony!

So this is my latest attempt.  It is 90% there, mine version of the soup is still a bit thin, but the take-out place might have used starch to thicken their soup.  I could have used a bit more fish.  I also missed a few ingredients for the seasoning; like I didn’t use cilantro, I used butter instead of olive oil, and I used pollock instead of sea bass.

Ingredients in my soup (the amount for each was determined by personal discretion):

• 1/2 West Indies Pumpkin
• some potatoes
• some carrots
• 1 head of cauliflower
• 3 pollock fillets
• a lot of garlic, chopped finely
• water, ~ 1 gallon?
• generous sprinkling of nutritional yeast
• dash of cayenne pepper
• tiny dash of dill
• salt to taste
• lime juice to taste
• scallion as garnish (and adds to the taste)
• I like to have it with some crackers, D likes it with some rice

All in all, I followed 80-85% of the receipt.  We have our name for the soup since it is not exactly the Dominican version.  We call it in Danish, The Fisksuppe.