- Foodie Nation
How To Make Trini Fish Broth
Yield: 8 – 10 Portions
INGREDIENTS
2 Lbs of King Fish/Red Snapper Juice of 1 Lime 1 Tsp Salt ¾ Tsp Black Pepper 3 Tbsp Fresh Green Seasoning 2 Tbsp Vegetable Oil ½ Cup Onions, chopped 1 Tbsp Garlic, minced 6 Pimento Peppers, minced 2 Sprigs of Fine Thyme 2 Medium Carrots, peeled and sliced ¼ inch thick ¼ Cup Celery, medium chopped ¾ Cup Pumpkin, medium diced ¼ Cup Tomatoes, medium diced 8 Cups of Water 6 Small Ochros/Okras, sliced in half, head and tips removed 5 Oz Potatoes, peeled and largely diced 5 Greens Figs, peeled and sliced ½ inch thick 1 ½ Tbsp Salt 1 ½ Tbsp Chadon Beni/Culantro, minced 3 Tbsp Chives, chopped 3 Oz of Macaroni 1 Tbsp Salted Butter 2 Tbsp Fresh Lime Juice Salt & Black Pepper, to taste
METHOD
Have fish scaled, cut into ¾ inch thick pieces with head and tail retained.
Place fish pieces into a bowl of gentle running water to cleanse and squeeze fresh lime juice onto fish to aid in the washing process. Strain all water properly and season with salt, black pepper and fresh green seasoning. Let sit to marinate.
Meanwhile, place a large high sided sauce pan over high heat and add the vegetable oil.
When heated, add the onions, garlic, pimentos, thyme and sauté for 2 minutes.
Add the carrots, celery, pumpkin, tomatoes and cook for an additional 3 minutes on medium heat.
Add in the fish’s head and tail and allow to sear in the pot to develop a light brown colour for 3 minutes.
Add in the water, okras, potatoes, green figs and salt. Stir, cover and increase heat to bring to a boil.
Once boiling, reduce heat to medium and bring to a simmer. Add the chadon beni, chives and break macaroni strands into three and add to the simmering broth. Continue to simmer for 10 minutes.
Remove cover and insert fish pieces to cook for 8 minutes.
Once fish is cooked, add the salted butter and some of the lime juice. Taste and add more lime juice if needed and season with salt and black pepper to your desire.
Once happy with flavors, remove immediately from stove and serve in soup bowls.
Enjoy on its own or with a slice of crusty bread on the side.
