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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Fish Broth Recipe

March 5, 2017

YIELD: 6 SERVINGS

 

INGREDIENTS 

 

Red Fish - 2 Lbs

Vinegar - 1/4 Cup

Lime - (2-3)

Salt - To Taste 

Black Pepper - To Taste

Green Seasoning - 1/4 Cup

Garlic - 4 Cloves

Onion - 1 Medium

Pimento - 5

Chadon Beni - 1 Bundle 

Chive - 1 Bundle

Hot Pepper - 1

Potato - 1/2 Lb

Carrots - 1/2 Lb

Green Fig - 1/4 Lb

Pumpkin - 1/4 Lb

 

METHOD

  1. Clean and wash fish with vinegar and water. Let soak for 10 minutes.

  2. Drain and pat dry.

  3. Season with salt, black pepper, lime and green seasoning.

  4. Set aside for 8 hours or overnight.

  5. Prep garlic, onion, pimento, chadon beni, chive and hot pepper and set aside.

  6. Peel and cut provisions.

  7. Add to pot, season with salt and add enough water to cover.

  8. Let boil halfway. (15 minutes)

  9. Add garlic, onion, pimento, chadon beni, chive and hot pepper and add more water if so desired. 

  10. Add fish, reduce to low and allow to cook for another 15 minutes.

  11. Taste for salt and black pepper and adjust to suit.

  12. Once consistency is reached, turn off fire, add lime juice and stir.

  13. Cover pot, remove from heat and allow to sit for 15 minutes.​

 

 

 

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