Fish broth is a clear, well-seasoned soup built on boiled provisions and dumplings, with fish added at the end so it just cooks through. It is a light meal in a bowl, and a pot of it goes a long way.
Fish heads give the most flavour and cost the least; firm steaks such as red fish, carite or kingfish are easier to eat. Either way, wash the fish with lime and season it while the provisions cook.
The only rule is timing: provisions first, then dumplings, then the fish for its last ten minutes. Stir gently once the fish is in, or it breaks up into the broth.
The recipe
Fish Broth
Prep
30 min
Cook
50 min
Total
1 hr 20 min
Serves
6
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the fish
For the broth
For the dumplings
Method
Season the fish
Rub the fish all over with the cut lime, rinse in cold water and drain.
Rub in the green seasoning and salt, and leave it to sit while you start the broth.
Start the broth
Bring the water to a boil in a large pot. Add the onion, garlic, pimento peppers, celery, scallions and thyme and boil for 5 minutes.
Add the carrots, dasheen, green fig, sweet potato and christophene. Boil for 15 minutes.
Make the dumplings
Mix the flour and salt, then add the water a little at a time to make a firm dough. Knead for 1 minute and let it rest for 10 minutes.
Pinch off small pieces and roll each between your palms into a thin log about 3 inches (7.5 cm) long. These are spinners.
Drop the dumplings into the boiling broth with the whole pepper. Cook for 10 minutes.
Add the fish
Turn the heat down so the broth simmers gently. Lay in the fish with its seasoning and cook for 10 to 12 minutes, until it flakes easily. Stir only gently from here.
Taste and add salt and black pepper as needed. Stir in the butter and chadon beni, and lift out the pepper without bursting it.
Serve hot, with the provisions and dumplings shared between the bowls.
Serve it with
A squeeze of lime at the table
Pepper sauce for anyone who wants more heat
Substitutions
Fish: any firm white fish works. With fish heads, warn everyone about the bones.
Provisions: use whatever mix you have: yam, cassava (add it with the carrots, as it takes longer), or potatoes.
Dumplings: leave them out for a lighter broth.
Storing and reheating
Refrigerate in a covered container and eat within 2 days.
Reheat gently until piping hot; the provisions thicken the broth as it stands, so add a little water.
Cook's notes
Keep the broth at a gentle simmer once the fish is in: a hard boil breaks it apart.
Rice cooked with ochro (okra), salted pigtails and coconut milk: a soft, savoury one-pot rice that is everyday food in Trinidad. Salt fish works just as well.
