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Breadfruit Soup- Lasoup Friyapen
Prep Time
1 hr 15 mins
Cook Time
45 mins
Total Time
2 hrs
 

The breadfruit soup or lasoup friyapen , a thick velvety and hearty soup flavoured with fish stock, garlic and coconut milk, is an ideal soup served hot or chilled for the cool tropical evenings.

Course: Soup
Cuisine: Creole
Servings: 4
Author: The Creole Melting Pot
Ingredients
Fish Stock
  • 1.5 kg fish heads or bones (red Snapper or any snapper)
  • 2 litre water
  • 1 medium onion, finely chopped
  • 2 tsp garlic, crushed
  • 2 tsp ginger, crushed
  • 6 sprigs parsley and thyme
  • 1 tbsp vegetable oil
  • salt and pepper to taste
Soup
  • 500 gms mature breadfruit (about ½ a medium size breadfruit)
  • 2 tbsp butter
  • 1½ litre fish stock
  • salt and pepper to taste
Instructions
Fish Stock

  1. Rinse fish head and cut in small pieces. Wash in running water

  2. Heat oil in a large sauce pan over medium heat

  3. Add onion, garlic and ginger, stirring occasionally for about 5 minutes

  4. Add fish head, stir thoroughly and cover with lid and let steam for about 5 minutes

  5. Add water, stir, bring to boil. Once boiling starts, reduce heat and allow to simmer for about 30 minutes.

  6. Remove from heat and allow to rest for about 30 minutes

  7. Strain stock through a fine sieve and keep.

Finishing Soup

  1. Wash breadfruit and pat dry.

  2. Place the breadfruit on a solid cutting board or table and with a sharp knife cut in half lengthwise, parallel to the core. Cut each half in quarters. 

  3. Remove the core and peel the skin and then coarsely chop the flesh.

  4. Wash under running water.

  5.  Place the chopped up breadfruit in a medium size pot and add the fish stock and bring to the boil.

  6. Once boiling starts , reduce heat to medium and simmer for about 30 minutes or until the breadfruit is tender enough to be easily mashed against the side of the pot.

  7. Remove from heat and allow to cool. Mash the breadfruit with a potato masher or place in a blender.

  8. Return to pot , bring to boil , adjust consistency, season to taste.

  9. Serve hot or chilled

Recipe Notes
  • This soup can also be served either hot or chilled
  • If soup is too thick, thin it with a little more fish stock. Serve soup sprinkled with chopped chives for that extra colour contrast and flavour.
  • In the absence of fresh breadfruit you can use canned or frozen ones. If using canned breadfruit, open can , drain and chop coarsely. If you are using frozen ones, just thaw and then chop in small pieces.
  • The fish stock can be kept in the fridge for up to 2 days or frozen for up to one month