FISH BROTH! One of my absolute favorite types of local ‘soups’. Actually it IS my favorite!
I especially love fish broth (pronounced brof locally) with a lot of green seasoning (a mix of local herbs) and hot pepper. It’s a dish that some, like myself, include macaroni and/or even dumplings. I prefer macaroni as I don’t like dumplings. This type of soup a very light but it can be quite fulling. You will be satisfied…I guarantee!
The type of fish I used in this broth was snook. Many people also use carite or even king fish but I personally loveeee the taste of snook. Hubby caught and cleaned this one actually so it was perfect for today’s kitchen fun (I do not like cleaning fish at all so thankfully he handles that! lol).
Weekend get togethers with family and friends almost always involve cooking up a pot of fish broth whether it’s at home or by the river. It has become part of our beautiful culture.
As with many dishes, there are various ways to make fish broth. It’s always about ‘who has d bess brof??’ as the locals who normally say but it’s all up to what you as an individual prefers.
Here’s my recipe.
- 1 snook, cleaned and sliced
- Macaroni (I used just about 10 sticks)
- Green seasoning
- 5 1/2 cups water
- 2 tbsp oil
- 2 tbsp lemon juice
- 1 small onion, sliced
- 1 pimento. chopped
- 1 hot pepper, chopped
- 3 cloves garlic, grated
- 6 ochro
- 1 cup carrots, cubed
- 2 potatoes, cubed
- 1 small plantain, peeled and sliced
- 1 medium sweet potato, peeled and cubed
- 2 tbsp golden ray butter (optional)
- 1 tbsp salt (to be used while cooking) + 1/2 tsp salt (for fish)
- 1/2 tsp JGM PRODUCTS black pepper
- Add lemon juice, 1/2 tsp salt, black pepper and 1-2 tbsp green seasoning to fish. Mix well and set aside to marinate for about an hour or longer.
- Heat oil in a pot and saute onions, garlic, pimento and hot pepper.
- Once the onions cooked, add the water followed by the sweet potatoes. Cook until they are almost half way cooked.
- Add carrots, followed by the potatoes. Cook until they almost cooked through.
- Add macaroni, ochro, plantains and some of the green seasoning to the pot. Cook for a few mins until the macaroni is almost fully cooked. (I use the spoon to see how easily I can cut through the macaroni and other ingredients to know how much longer they should be cooked).
- Finally add the fish, 1 tbsp of salt, golden ray butter and the remaining green seasoning.
- Fish broth should be ready in a few mins! Fish will turn white when fully cooked though.
- TIME TO EAT!
NOTE: Green seasoning is a ‘go to’ for almost every dish in TNT. Each person has his/her own way of making green seasoning. It usually consists of chadon beni, garlic, pepper. Some include celery, chives and other local herbs. The one I used in this recipe was a mix of chadon beni, garlic and celery. Simple.
You will notice I included plantains. My husband does not enjoy soup without plantains so you know you have to please the husband lol soooo in the plantains went. I am not a fan but hey…it’s all good :). You can throw in any provision you like as well.
Also, fish broth is a very healthy meal once prepared properly. Do not use the golden ray butter if you are going for a healthier option. In addition, you can adjust the amount of salt used but I love golden ray in my fish broth! It adds some rich flavours! My taste buds scream with excitement each time.
I hope you enjoyed this post. As always, I would love to hear your variation to the ideal fish broth!
Look out for my next blogpost soon!