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Caribbean Seafood Soup
and a
Marinade for Meats, Seafood
and Fish
These recipes are by Chef Frank (Boeli) Booi, Jr., of Le Petit Cafe, in business since 1980 and one of the few 100% Aruban pwned restaurants still on the island. Located on LG Smith Blvd., located between the Hyatt Regency Resort and Playa Linda Beach Resort.
Caribbean Fish Soup
Ingredients
½ green pepper
¼ onion
1 tblsp lobster base
12 fish bouillon cubes
12 cups boiling water
16 oz peeled tomatoes
8 cloves garlic
1 tsp Italian seasoning
Black pepper to taste
½ cup white wine
Mixed seafood
Mixture 1
Saute green pepper and onion with lobster base in olive oil. Add shrimp, mussels, scallops, squid and fish and simmer for 10 minutes.
Mixture 2
Take peeled tomatoes, garlic, Italian seasoning, black pepper, white wine. Take 12 cubes of fish bouillon and place in 12 cups of boiling water to prepare broth. Combine tomato mixture with fish broth.
Combine mixtures 1 and 2.
When ready to serve soup, add 3 – 4 drops of Galliano (to add a touch of sweetness).
Marinade for meat, seafood or chicken
Makes more than 4 cups; can be refrigerated.
Ingredients
1 cup ketchup
1 cup ketjap manis (sweet Indonesian sauce)
1 cup black soya sauce
½ cup brown sugar
1 cup Worcestershire sauce
Combine all ingredients and use on your favorite cut of meat or fish.
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