How to make delicious Trinidad fish broth (fish soup)
A mouthwatering recipe, bursting with vibrant flavors and influenced by rich culinary traditions, this aromatic fish broth is a true treasure. So, roll up your sleeves, grab your apron, and get ready to dive into simmering spices, fresh fish, various vegetables, and a whole lot of island flair. Let’s get cooking!
Fish Broth, locally known as “fish brof” in Trinidad and Tobago and might also be referred to as fish tea, is a traditional soup rich in flavor and packed with nutrients. This hearty soup is made with seasoned fish, fresh vegetables, garlic, and a blend of local herbs.
The key to making a delicious fish broth is to use well-seasoned fish that has been marinated with green seasoning, and a mixture of herbs including fresh thyme, garlic, and hot peppers. Other ingredients include bell peppers, scotch bonnet pepper, and a variety of ground provisions and fresh vegetables such as green onion and green fig, which help to add depth and flavor to the broth.
In Caribbean households, soup is eaten every day at any time, especially on a Saturday. Soup Saturday is no joke.
One taste of this and you will understand why this bowl of soup, though considered a “poor man’s dish” is well worth the effort.
Why you want to eat fish broth
Fish broth is a type of soup everyone must try.
Picture this: tender pieces of perfectly cooked fish swimming in a fragrant, savory broth infused with the essence of fresh vegetables and aromatic herbs. Every spoonful is a delightful blend of tangy tomatoes, earthy onions, sweet provisions, and the subtle heat of peppers.
The combination of herbs adds a comforting warmth, while the optional pepper brings a fiery kick for those who dare to embrace the heat. The broth itself is rich and deeply satisfying, a harmonious medley of flavors that will have you yearning for that next spoonful.
Each bite becomes a vibrant, refreshing experience with a squeeze of zesty lime. Whether you’re a seafood lover or simply seeking a comforting bowl of goodness, fish broth is the perfect dish.
Fish soup benefits
Fish broth isn’t just comforting and delicious — it’s also packed with nutrients! In Caribbean culture, it’s often seen as a go-to remedy when you’re feeling under the weather. Thanks to its light, clear base and well-seasoned fish, it’s both flavorful and easy on the stomach.
This soup is naturally low in calories and high in protein, making it a great option for those watching their diet. The fish adds Omega-3 fatty acids that support brain and heart health, while the veggies — like bell peppers and green onions, bring in a boost of vitamins like C and K.
So you’re not just enjoying a tasty bowl of soup, you’re nourishing your body too!
How to make fish broth
Ingredients
This light and flavorful soup is made using a variety of ingredients. Here are some key ingredients and points to keep in mind to make sure you get that rich flavor.
- Fish – One of the key ingredients in this soup is well-seasoned fish. The use of well-seasoned fresh fish has two roles – to add flavor to the soup and to provide an excellent protein source. It is best to use fish fillets that are about 1-inch pieces in size. I like using kingfish or red snapper for this.
- Green seasoning – Fresh green seasoning, which is a combination of fresh herbs and vegetables, is another essential ingredient. It adds a unique flavor to the soup that is hard to replicate with any other seasoning. You can make your seasoning, my recipe is here, or use the bottled store version.
- Fresh herbs and spices – Onion and garlic cloves are commonly used as they both add depth of flavor to the soup. Fresh Thyme is another herb that is used in the soup, and it adds an earthy and slightly sweet flavor along with some chadon beni. Pimento pepper, and scotch bonnet peppers had additional flavors and heat. Cilantro is great to garnish.
- Vegetables: like carrots, celery, and tomatoes, okra, tomatoes
- Ground provision – a variety of root vegetables like cassava, sweet potato, green banana, potato, dasheen, small eddoes, and green figs are also used to make the soup hearty and filling.
- Additional: lime juice, coconut oil or butter, salt, and pepper, oil, golden ray.
- Optional: pasta (preferably macaroni) or dumplings.
See the full list of ingredients and quantities in the recipe card below.
Instructions
Now, my friends, you are ready to savor the heartwarming flavors of fish broth. This recipe is a celebration of Caribbean cuisine that can be enjoyed by cooks of any level.
- Wash the fish out with lime and water, and discard any of that water. You can then soak the fish in lime water for about 5 minutes. Then rinse that water off.
- Season the fish with salt, green seasoning, and black pepper. Cover and leave to marinate for a minimum of 30 minutes.
- While the fish is marinating, cut off the tops and bottoms of the green banana, and cover it in water with a little vegetable oil. And put it to a boil. Boil until tender. Use a fork to pierce to check for doneness. Peel and set aside when boiled.
- In another deep-bottomed soup pot, on medium-high heat, heat the coconut oil (or melt the butter) and saute the cut veggies: onions, garlic cloves, celery, scallions, and pimento peppers for about 3-5 minutes.
- Add the carrots, some green seasoning, and potatoes, and mix.
- Continue adding ingredients: water, thyme, okra, and a whole hot pepper. Bring everything to a boil until the vegetables are tender. Stir the contents of the pot.
- If using macaroni, add a few sticks of the uncooked pasta to the boiling water. Stir the pot.
- Add the seasoned fish slices, tomatoes, and green bananas, and reduce the heat to medium until the fish is cooked. This would be about 6 – 8 minutes.
- Season with salt and pepper to suit your taste buds, adjusting the flavors as you see fit.
- Ladle the flavorful broth into bowls.
- To add that final burst of freshness and additional flavor, squeeze some juice of a lime over each bowl of fish broth. This tangy touch will awaken all the flavors and brighten up the dish. Top it off with a sprinkle of chopped fresh cilantro for a touch of vibrant color.
Some more seafood delights:
Frequently Asked Questions
They’re similar, but not the same! Fish broth (or fish tea) is a light, flavorful soup made with seasoned fish and veggies. It’s meant to be eaten as a full meal. Fish stock, on the other hand, is made from simmering fish bones and used as a base in other dishes. Broth is heartier, stock is more of a cooking ingredient.
Go for meaty or firm fish like king fish, carite, cavalli, cod, or halibut. These hold up well in the broth and bring great flavor. Try to avoid very bony fish or ones with lots of scales — they’re harder to clean and less pleasant to eat.
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove to avoid overcooking the fish.
Absolutely! Feel free to add macaroni (break it into small pieces), pumpkin, corn, plantains, or any ground provisions you love. You can also use fish heads, tails, or whole small fish — just keep the pieces similar in size so they cook evenly.
Recipe
Fish Broth (Fish Soup)
Ingredients
Method
- Wash fish with lime and water and discard water.
- Season fish with salt and pepper and 1 tablespoon green seasoning.
- Set aside for at least 30 minutes to overnight.
- Cut off tops and bottoms of green bananas and put to boil. Add a little bit of oil to the water to prevent secreting oils from the skin from sticking to the pot.
- Use a fork to pierce banana to test for doneness. When boiled, peel and slice and set to side to cool
- In another deep bottom pan heat butter or coconut oil and saute onions, celery, garlic and scallions until onions are opaque
- Add carrots, potatoes and green seasoning and mix
- Add water, thyme, pimento peppers,okra, pepper and bring to a boil
- Boil until vegetables are tender (Approximately 15 – 20 minutes)
- Add fish, tomatoes and green bananas and simmer till fish is cooked. (Approximately 6 – 8 minutes)
- Season to taste with salt and pepper and lime
