Trinidad Fish Broth Recipe (Fish Brof)

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This Trinidad fish broth recipe, or fish brof as we call it, is made with seasoned fish simmered with green fig, potato, vegetables, fresh herbs, and a little macaroni. I usually make mine with kingfish, but any firm fish that can hold up well in the broth will work.

A full bowl of finished fish broth in a white bowl on a blue and white backdrop.

Fish broth is one of those soups that makes a proper meal all on its own. Between the fish, provision, vegetables, and the occasional piece of macaroni to slurp up, there’s plenty going on in the bowl without making the broth feel too heavy.

And if you know Caribbean households, you know Saturday and soup go together. Soup Saturday is no joke. Fish brof is one of the soups you’ll find bubbling away on the stove, especially when there’s fresh fish around.

Table of Contents

What is Trinidad fish broth?

Trinidad fish broth, commonly called fish brof, is a light fish soup made with seasoned fish, vegetables, ground provision, fresh herbs, and peppers. Unlike a fish stock that’s mainly prepared as a base for other recipes, fish broth is served as the meal itself, with pieces of fish and vegetables right in the bowl.

The exact ingredients can change depending on what you have available. Fish heads and tails can also go into the pot, and the vegetables and ground provisions can vary from one pot to the next.

You’ll also find similar fish soups throughout the Caribbean, sometimes referred to as fish tea. Recipes and names vary from island to island, so this recipe is specifically the Trinidad and Tobago-style fish broth I know as fish brof.

Ingredients you’ll need

Ingredients needed to make fish broth on a silver tray.

Fish: I usually use kingfish cut into steaks or pieces, but another firm fish that can hold its shape while simmering will work. You don’t need boneless fillets for fish broth. Pieces with the bone, along with fish heads or tails, can also be used.
Green seasoning: The fish is marinated with fresh green seasoning before cooking, with a little more added to the broth. Homemade is my preference, but bottled green seasoning works too.
Ground provision: I use green fig and potato in this recipe, but fish broth is flexible. You can add other ground provision such as cassava, sweet potato, dasheen, or eddoes. You don’t need a lot of each. A little variety works well. I boil the green fig separately before peeling and adding it to the broth because cooking it in the soup can discolor the broth.
Vegetables and aromatics: Onion, celery, garlic, carrot, scallion, tomato, okra, pimento peppers, and fresh thyme build the flavor of the broth.
Scotch bonnet pepper: Add it whole and try not to burst it while the soup cooks. You’ll get the pepper flavor and some heat without releasing everything inside. If you want it hotter, well… you know what to do.
Macaroni: And yes, I really mean just a few pieces of long macaroni! Break them into smaller pieces before adding them. They’re not meant to turn this into a pasta soup. I just like getting the occasional piece to slurp up with my broth.
Butter or coconut oil: Either works for sautéing the aromatics before adding the water.
Lime: Used when preparing the fish and again at the end. A small squeeze in the finished broth brightens everything up.

See the recipe card below for the full ingredient list and quantities.

How to make Trinidad fish broth

Clean and season the fish. Rinse the fish with lime and water, then discard the water. Season with salt, black pepper, and green seasoning. Cover and marinate for at least 30 minutes, or overnight in the refrigerator.
Cook the green fig separately. Cut off the tops and bottoms of the green figs and boil them in water with a little oil until tender. Once they’re cool enough to handle, peel, slice, and set aside. I cook them separately because boiling green fig directly in the broth can discolor it.
Sauté the aromatics. Heat the butter or coconut oil in a large soup pot. Add the onion, celery, garlic, and scallion and sauté until softened.
Add the vegetables. Add the carrot, potato, and remaining green seasoning. Stir to combine and cook briefly before adding the liquid.
Simmer the vegetables. Add the water, thyme, pimento peppers, okra, and whole Scotch bonnet. Bring to a boil, then cook until the vegetables and potato are tender, about 15 to 20 minutes. Keep the Scotch bonnet whole unless you want a much hotter broth.
Add the fish. Add the seasoned fish, tomato, broken macaroni, and cooked green fig. Reduce the heat and simmer gently until the fish is cooked through and the macaroni is tender. The exact cooking time will depend on the type and thickness of your fish pieces.
Taste and finish. Season the broth with additional salt and black pepper as needed. Add a little juice of a lime juice at the end, taste, and adjust. If the broth has reduced more than you’d like, add some additional water as needed.

Finished simmered fish soup in a large silver pot.

Tips for the best fish broth

Choose a firm fish. Kingfish is my usual choice, but you can use another firm fish that will hold together while simmering. Fish steaks, heads, and tails can all be used.
Don’t add the fish too early. Let the vegetables and provision get tender first, then add the fish toward the end so it doesn’t overcook and fall apart.
Simmer gently once the fish goes in. Once you add the fish, reduce the heat and let the broth simmer rather than boil aggressively. This helps keep the fish pieces intact.
Keep the Scotch bonnet whole. You’ll get its flavor and some heat without releasing all that fire into the broth. Try not to burst it unless you want the extra heat.
Adjust the water as needed. Four cups is usually enough for me, but you can add up to another 1 to 1½ cups if the broth reduces too much or you simply want more liquid.
Use whatever provisions you have. Potato and green fig are in this recipe, but cassava, dasheen, eddoes, sweet potato, and other ground provisions can make their way into the pot too.
Don’t overthink the macaroni. A few pieces of long macaroni, broken up, are enough. We’re looking for the occasional slurp, not making fish pasta.

How to store fish broth

Let leftover fish broth cool, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat it gently on the stovetop over medium-low heat until heated through. Avoid boiling it aggressively since the fish is already cooked and can start to break apart.

A full white bowl full of ground provision and fish and other vegetables.

Frequently asked questions

Is fish broth the same as fish stock?

No. Trinidad fish broth is a soup meant to be eaten as a meal, with fish, vegetables, provision, and other additions cooked in the broth. Fish stock is generally made by simmering fish bones and aromatics to create a flavorful liquid that’s used as an ingredient in other dishes.

What fish is best for Trinidad fish broth?

I usually use kingfish, but you can use other firm fish that will hold together during cooking. Fish steaks work especially well, and you can also include the head or tail. The cooking time may vary depending on the size and thickness of the pieces.

Is Trinidad fish broth the same as fish tea?

They’re related Caribbean fish soups, and you may hear the terms used similarly, but recipes and names vary throughout the region. This recipe is the Trinidad and Tobago-style fish broth I know as fish brof.

Can I use different ground provisions?

Yes. I use potato and green fig in this recipe, but you can add cassava, sweet potato, dasheen, eddoes, or other ground provisions you have available. You don’t need to use all of them at once.

More Caribbean seafood delights:

Looking for more? Browse my Caribbean seafood recipes for more fish, shrimp, crab, and other seafood dishes.

Recipe

Finished fish broth served to eat with lime slices.

Renee Robley