KALALLOO

 

 

INGREDIENTS:
2 pounds fresh fish filleted (snapper or yellowtail)
1 lb meat (smoked turkey or pig tail)
1 bunch crab legs
2 lb chopped fresh spinach
1 lb chopped okra
1 small eggplant, chopped
1 large onion, diced
2 cloves garlic, diced
1 celery stalk, diced
1/2 ea – red pepper and green pepper, diced
1 sprig each thyme & parsley
1/2 scotch bonnet (more or less to taste)
1 teaspoon salt (more or less taste)
1 teaspoon black pepper (more or less taste)

DIRECTIONS:
Wash meat thoroughly and soak if necessary to removed excess salt. Put meat in a large stock pot and cover with water and bring to boil. Cover and reduce heat to medium-low until meat begins to become tender – about 30 minutes. Remove any foam that may develop. In a separate pot, add fish and 1 to 1 1/2 quarts of water and boil until the fish is cooked. Finely chop vegetables in a food processor or blender. Remove fish and pick with fork until shredded. Add fish, fish stock, vegetables and remaining ingredients to the meat pot. You may need to add additional water to get the right consistency. Add additional salt and pepper as necessary. Boil ingredients rapidly for 30 minutes reduce heat and simmer until soup turns from a bright green to a a deeper green.

 

 

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