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Jamaican Seafood Soup

This recipe is chef Sieber's alternative to conch chowder, a hallmark Keys dish. Abundant shrimp, snapper and stone crab replace the over-fished conch, which is no longer caught in Florida waters.

Type: Fish, Shellfish
Courses: Soup
Serves: 2 people

Recipe Ingredients

2   Apple-smoked or regular bacon - chopped
1/2 cup 31g / 1.1ozDiced onion
1/2 cup 55g / 1.9ozDiced celery
1/2 cup 73g / 2.6ozDiced leeks
2 tablespoons 30mlBrown sugar
1 tablespoon 15mlJamaican jerk seasoning
1   Cayenne pepper
2 cups 474mlFish stock
1 lb 454g / 16ozPlum tomatoes - diced
2 tablespoons 30mlMinced tarragon
  Salt - to taste
1 tablespoon 15mlButter - (to 2 tbspns)
3 oz 85gMedium shrimp - peeled, deveined,
  And coarsely chopped
3 oz 85gSnapper, mahi-mahi or grouper - coarsely chopped
3 oz 85gStone crab meat or other crab - flaked
  Optional Garnish
  Small-size croutons
  Sliced green onions

Recipe Instructions

In a large saucepan, cook the bacon until lightly crisped. Add the onions, celery and leeks and cook over medium-low heat until translucent, 10 to 15 minutes. Add the brown sugar and cook 3 minutes longer.

Stir in the jerk seasoning and cayenne. Cook, stirring, for 1 minute, then add the fish stock and tomatoes. Bring just to a boil, then lower the heat and simmer uncovered for 30 minutes. Add the tarragon and salt to taste; cover to keep hot.

Heat the butter in a medium skillet, add the shrimp and fish and cook over medium heat until just opaque through. Add the crab and stir gently until heated.

Distribute the seafood among shallow soup bowls. Ladle the hot soup base over and garnish with croutons and green onions, if desired.

This recipe yields 2 to 4 servings.

Simply Seafood (recipe archive) at


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