Fish Broth is a delicately flavored, traditional Trinidadian soup made with fish, various vegetables including root veggies, garlic, herbs and satisfying dumplings (or pasta).
You have probably heard of chicken soup for the soul, well here is fish broth( pronounced "brof") for your soul and everything else. Men in my culture seem to be fascinated by this one pot meal and demand it (or make it themselves) regularly, which makes me wonder if it possesses the secret elixir to help reclaim energy, vigor and vitality.
Peel, wash and cut veggies, slice tomato and onion.
If you don’t have pre made green seasoning, in a food processor or blender, mince cilantro, culantro (bandania), garlic and scallions, red bell pepper. If using a blender, add 1/2 cup water or just enough to get it blending.
Soak fish in water and the juice of a lemon for a few minutes, check for scales, rinse and drain.
Season fish with salt (1 teaspoon), black pepper (1 teaspoon) and half of the green seasoning (about 1/2 cup), reserve the other half. Marinate fish for 1 hour or overnight.
Bring water to boil in a large pot with a cover over high heat. Add onion, potato, sweet potato, green bananas, carrot, eddoes, cassava, onion, tomato, celery, thyme, whole hot pepper, extra virging olive oil if using, and the reserved green seasoning to the boiling water.
Bring to a boil again, cover and reduce heat to low and cook until vegetables are fork tender but firm, about 20-40 minutes, depending on the size and amount of vegetables used. Season to taste with salt (I used about 4 teaspoons, maybe more) and freshly ground black pepper (I used 1 tablespoon).
While the vegetables are cooking, make dumplings, if using. [Alternatively, you may use 1 cup uncooked pasta.] In a medium bowl, combine flour, salt and sugar. Gradually add water to make a firm dough. Pinch off small pieces and roll between the palm of your hands to shape. Feel free to make into any shape or size or just "pinch and drop"! Tastes the same!
Add seasoned fish to pot. Cover and cook for about 5 minutes. Do not stir.
Add dumplings and ochroes, raise heat to high and bring to a boil. When it comes to a boil, reduce heat and simmer until dumplings are cooked, about 15 minutes.
Taste for salt and add more if required. Remove whole hot pepper and sprigs of thyme before serving. Serve hot in large bowls with serving sauce, butter and lemon wedges on the side for everyone to adjust the taste according to their preference.
Video
Notes
• Leave root vegetables immersed in water to prevent them from getting black.
• Try to cut veggies evenly.
• I did add a little cabbage too, but that is optional!
I used two kinds of sweet potatoes. You may also use other kinds of ground provisions, also called root vegetables.
Don't forget to serve with additional small bowls in which to place the fish bones...Watch out for those bones, eat carefully and enjoy!
• Since whole fish are not readily available, we purchase frozen barramundi filets and sore in the freezer until ready to use.