2- 3 pounds chicken cut up
1 ½-2 pound fried fish steaks (any firm fish)
1 pound large shrimp cleaned and deveined
2 -3 large red bell peppers
1 green bell pepper
1-2 tablespoons tomato paste
2 -3 fresh tomatoes
1 medium onion chopped
5 garlic cloves
½ teaspoon ginger chopped
1 or more scotch bonnet or habanero pepper
¼ cup basil and parsley
1 Tablespoon chicken bouillon (optional)
½-teaspoon cayenne pepper
Salt and pepper to taste
Boil chicken with salt, pepper, paprika, chicken bouillon and some chopped onions in a medium pot until tender. Cooking time varies according to chicken. Reserve the stock for later use. In a food processor or blender, blend tomatoes, bell pepper, onions, garlic and herbs. Add ½ cup oil to heavy-duty pot/pan, and then add the bell pepper blend followed by tomato paste. Sauté for about 10-15 minutes, to blend all the flavors reduce acidity of the tomato sauce. Stir the pot frequently, as the sauce simmers. You may add reserved chicken stock or water to thin. Next add chicken, fried fish with about 2 cups of stock-let it simmer for another 10 minutes. Throw in shrimp if using any – cook for another 3-5 minutes. Finally. Adjust seasonings, soup consistency with water/chicken stock, and seasonings.