• Rachele Viard

Nevisian Fish Soup

Chef Llewellyn Clarke developed a passion for food in his mother's kitchen. Born in Manchester, England, Chef Llewellyn is a disciplined and detail oriented chef with a heightened sense of curiosity, keen sense of taste and smell who strives to continually create new dishes. He is proud of his Nevisian heritage and the gastronomy of his beloved island.

Photo provided by Chef Llewellyn Clarke


1 lb. snapper fillet (diced into 1 inch squares)

2 Green Bananas

1 lb. sweet potatoes (1inch dice)

1/2 lb. white onions (1 inch dice)

1 bulb garlic (roughly chopped)

1/2 bunch fresh thyme (washed and picked)

1 small green papaya (1 inch dice)

1/2 lb. carrots (1 inch lengths)

1/4 lb. pumpkin (1 inch dice)

2 green peppers (sliced thinly)

Salt (to taste)

Black pepper (to taste)

1 tbs. vegetable oil

Water (enough to cover all ingredients)


Boil bananas in water and leave to cool. Slice the bananas and put to the side.

Place a pan on the stove. Turn it on a low heat and add the oil then the thyme, onions, and garlic and green peppers. Cook slowly but be careful not to burn the onion mixture.

Add the potatoes, pumpkin, carrots, diced green banana, and the fish. Cover with water - just above the all ingredients, bring to a boil then turn down to simmer. Cook for 10-15 minutes and season with salt and pepper. Add a little hot pepper if you desire.


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