Saltfish Souse

The traditional Grenadian morning food is salt fish soup, which is made with salt cod. The fish's appeal stems from its preservation during colonial times in order to endure long ocean voyages across the Atlantic. Dried cod is rehydrated in freshwater, flaked, and mixed with diced tomatoes, onion, pepper, and parsley in this meal. It's usually served heated in a bake, a pita pocket-like bun.

Ingredients:

2 whole fish, scaled and cleaned, or more to taste; 1 lemon, juiced; 8 cups water; 4 green bananas, chopped; 1 pound pumpkin, cut into 1-inch pieces, or more to taste; 2 potatoes, chopped; 2 ears corn, cut into 1-inch pieces; 4 ounces carrots, cut into 1/2-inch pieces; ½ cup chopped okra; 4 scallions, chopped; 1 hot chile pepper; 2 cloves garlic, chopped; 1 teaspoon salt; 1 teaspoon ground black pepper; 4 sprigs fresh thyme, leaves stripped

Instruction:

1. Rinse fish with lemon juice; drain.
2. Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
3. Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
4. Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.