Name: Trini Fish Broth Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Caribbean
Ingredients: 1 kg of Fish (King, Red Snapper, Shark, Tuna, Barracuda, Halibut, Mahi Mahi, Swordfish, or Wahoo); 2 tablespoons Lime Juice; 2 tablespoons Green Seasoning; 1 tablespoon Old Bay Seasoning; 2 tablespoons Unsalted Butter; 2 tablespoons Vegetable Oil; 1 small yellow Onion finely chopped; 3 large Cloves Garlic minced; 2 Green Onions chopped; 3 Seasoning Peppers minced; 1 Celery Stalk & Leaves finely chopped; 2 Roma Tomato cut into bite size chunks; 2 Sprigs of Thyme; 2 Sprigs of Tarragon; 3-6 large Leaves Chadon Beni; 2000-2500 ml Water; 3 large Potatoes washed & cut into bite size chunks; 2 medium Sweet Potatoes washed & cut into bite size chunks; 2 medium Green Banana peeled washed & cut into bite size chunks; 2 cups Eddos Root peeled washed & cut into bite size chunks; 1 large Carrot cut into bite size chunks; 12 Okra cut into bite size chunks; 1 cup Pumpkin cut into bite size chunks; Spicy Option: 1-2 Scotch Bonnet Peppers whole; Optional: 4 ounces Macaroni or Dumplings

Aerial view of Trini Fish Broth in a bowl

Trini Fish Broth is a classic family comfort food often reserved for Saturdays when fresh produce is available in the market. This clear broth is packed with nutrients and flavor from fresh fish, herbs, and vegetables. Even though the soup is a light fish-infused broth, the starchy vegetables provide a soulful heartiness to satisfy any hunger. There is also the option to add some chewy stick to your ribs – dumplings. Served on a cold rainy day, there is no question that the levels of warmth and comfort would help you slip into a nice post-meal nap.

Equipment Needed

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Large Mixing Bowl

Plastic Wrap

Rectangle Baking Dish 7.5 x 6 inch

Serving Bowl

Small Mixing Bowl

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

20 mins

Cook Time

45 mins

Total Time

65 mins

Serves

Ingredients

1 kg of Fish (King, Red Snapper, Shark, Tuna, Barracuda, Halibut, Mahi Mahi, Swordfish, or Wahoo)
2 tablespoons Lime Juice
2 tablespoons Green Seasoning
1 tablespoon Old Bay Seasoning
2 tablespoons Unsalted Butter
2 tablespoons Vegetable Oil
1 small yellow Onion finely chopped
3 large Cloves Garlic minced
2 Green Onions chopped
3 Seasoning Peppers minced
1 Celery Stalk & Leaves finely chopped
2 Roma Tomato cut into bite size chunks
2 Sprigs of Thyme
2 Sprigs of Tarragon
3-6 large Leaves Chadon Beni
2000-2500 ml Water
3 large Potatoes washed & cut into bite size chunks
2 medium Sweet Potatoes washed & cut into bite size chunks
2 medium Green Banana peeled washed & cut into bite size chunks
2 cups Eddos Root peeled washed & cut into bite size chunks
1 large Carrot cut into bite size chunks
12 Okra cut into bite size chunks
1 cup Pumpkin cut into bite size chunks
Spicy Option: 1-2 Scotch Bonnet Peppers whole
Optional: 4 ounces Macaroni or Dumplings

For Dumplings

128 grams Cassava Flour (fine)
32 grams Arrowroot Powder (Toloma)
1/2 teaspoons Salt
189-250 ml Boiling Water

Instructions

Before you begin your soup: Determine if you will be adding dumplings to your dish as they should be prepared first before anything else.

Wash and rinse the fish with lime juice and water before cutting it into large chunks. If you use whole fish, cut the head and tail and set aside.

Season the fish with the Old Bay and Green Seasoning and set aside, allowing it to marinate in a container.

Place a large stock or soup pot on a medium to high heat adding the butter and oil to the pot stirring to combine.

Once the oil and butter are hot, add onion, garlic, green onion, seasoning, peppers, celery, tomato, thyme, tarragon, and chadon beni and sauté mixing with a wooden spoon for 5 minutes.

Now add the fish head and tail tossing to coat in all the seasonings and sauté for another 5 minutes.

Add the potatoes and sweet potatoes followed by green banana, eddos, carrot, okra, and pumpkin. Toss to coat in all the seasonings and cook for 5 minutes.

Turning the heat up to high. Add enough water until all vegetables are fully submerged and bring to a boil for 10 minutes.

Spicy Option: Place whole pepper into the center of the dish at step 7 and allow it to cook in the liquid UNDISTURBED. If the pepper bursts open at any time, the heat levels will significantly increase. So be gentle and, if necessary, remove the pepper before stirring and replace it after.

Reduce the heat to low. Stir in water if necessary and place the chunks of fish into the liquid then cover the pot and allow to cook for 10 minutes.

Optional Ingredients: Macaroni or Dumplings should be added during step 9.

Stir the pot making sure nothing is stuck to the pot add salt & black pepper to taste. Turn off the heat and allow to rest with the cover on for 10 minutes.

Serve in bowls while still hot.

Dumplings

In a heat resistant bowl, mix all the dry ingredients together.

Using a wooden spoon, slowly add the boiling water to the dry mix a little while mixing until it pulls away from the sides and becomes a ball.

The dough should be springy and not too sticky. If too wet: Add more cassava flour. If too dry: Add more boiling water.

Once the ball holds its shape, place it into the bowl and cover with a damp towel or plastic wrap to keep it moist.

Allow to rest until step 7 of the soup-making process, when you will begin to make your dumplings.

Roll out the dough into a rope 1/2 to 3/4 inches thick and use a knife to cut it into bite-sized pieces before adding to the pot in step 9.

Finished dumplings should be chewy and thoroughly cooked.