Vincentian Fish Broth
The Quirky Foodster Team
Ingredients
- Whole small fish or fish pieces, cleaned — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Christophene, cubed — 1
- Green banana, sliced — 1
- Thyme — 1 sprig
- Scotch bonnet pepper, whole — 1
- Water — 1.2 L (5 cups)
- Salt and black pepper, — to taste
Method
- Combine all ingredients except salt and pepper in a large pot.
- Bring to a boil, then reduce heat and simmer 25-30 minutes until tender.
- Carefully remove the scotch bonnet and any fish bones.
- Season with salt and pepper to taste and serve hot.
Introduction: A light, aromatic broth simmered from fresh fish and root vegetables.
Cultural Background: Fish broth is a staple in Vincentian fishing communities, simmered simply with the day’s catch and local ground provisions for a lighter alternative to heavier meat soups.
Tips: Use bony, flavourful fish for the broth and strain bones carefully. Keep the scotch bonnet whole to avoid overpowering heat.
Variations: Add dumplings in the last 12 minutes for a heartier meal; swap green banana for yam.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Approx. 220 kcal, 22 g protein, 20 g carbohydrate, 6 g fat per serving.
FAQs:
Q: What fish works best for broth?
A: Small whole fish or bony cuts give the most flavour.
Q: Can I add more vegetables?
A: Yes, pumpkin, yam or dasheen can all be added.
- Whole small fish or fish pieces, cleaned — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Carrot, chopped — 1
- Christophene, cubed — 1
- Green banana, sliced — 1
- Thyme — 1 sprig
- Scotch bonnet pepper, whole — 1
- Water — 1.2 L (5 cups)
- Salt and black pepper, — to taste
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