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Belizean Fish Soup Recipe (Authentic & Traditional)

A warm, creamy, and traditional Belizean fish soup made with fresh fish, coconut milk, potatoes, plantains, herbs, and gentle island seasoning. This comforting coastal soup is easy to prepare and filled with classic Caribbean flavor.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Dinner, Lunch, Seafood Recipe, Soup
Cuisine: Belizean, Caribbean, Central American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium Whole fish (snapper, grouper, tilapia) Cleaned and rinsed with lemon
  • 1 Lemon For washing the fish
  • 2 tbsp Flour For light roux
  • 1 Onion,diced
  • 2 large Potatoes,chunked Adds body
  • 1 Ripe plantain,sliced Adds natural sweetness
  • 1 can (13.5 oz) Coconut milk Creamy broth base
  • 1-2 cups Water Add as needed
  • 3 cloves Garlic,minced Flavor base
  • 1–2 sprigs Thyme Fresh or dried
  • 1 tsp Salt More to taste
  • 1/2 tsp Black pepper
  • 1 tbsp Oil For sautéing
  • 1 Lime For serving
  • Hot sauce (optional) Belizean-style heat
  • Fresh cilantro or green onion For garnish For garnish

Equipment

  • Large Pot
  • Cutting board
  • Knife
  • Wooden spoon
  • Bowl for cleaning fish

Method
 

Clean the fish (5 minutes)
  1. Rinse the fish pieces (or whole fish) with cold water and a splash of lemon juice. Pat dry with paper towels. Lightly season with salt and black pepper.
Heat oil (1 minute)
  1. Warm 1 tbsp oil in a large pot over medium heat.
Sauté aromatics (3–5 minutes)
  1. Add diced onion, minced garlic, and thyme to the pot. Sauté until soft and fragrant and the onions turn translucent.
Add coconut milk & water (2 minutes)
  1. Pour in 1 can coconut milk and 1–2 cups water (use more for a thinner broth). Bring the liquid to a gentle simmer — not a rolling boil.
Add potatoes & plantains (15–20 minutes)
  1. Add the potato chunks and sliced plantain. Simmer gently until they are tender and beginning to soften (test with a fork).
Add the fish (6–10 minutes)
  1. Gently place the seasoned fish pieces into the simmering broth. Keep heat low and simmer until the fish is tender and flakes easily with a fork. Avoid stirring too much so the fish stays intact.
Taste & adjust (1–2 minutes)
  1. Taste the broth. Adjust salt, add a squeeze of lime juice, or a pinch of black pepper as needed. Add a dash of hot sauce if you want heat.

Notes

• Use fresh snapper or grouper for the cleanest flavor and firm texture.
• Add the fish last to prevent overcooking or breaking apart.
• Keep the heat low to maintain a creamy broth and protect the coconut milk.
• If the soup becomes too thick, add warm water in small amounts.
• The soup tastes even better the next day as the flavors deepen.
• Serve with white rice, cassava, breadfruit, or warm dinner rolls for a full Belizean meal.