Fish Broth

A good fish broth could be as simple as a nourishing "fish tea" - fish, water and a few herbs - or a hearty fisherman's meal with vegetables and green fig and maybe a few dumplings. Since fish cooks quickly, make sure that the vegetables are tender before adding the fish in the last few minutes. In Trinidad,  the enhancing flavour comes from fresh lime juice and a red hot pepper. Use bony fish, or the head(s) of large fish.

Fish head and tail, cleaned and cut up
Carrot, diced
Pumpkin, small piece diced
Potato, small one diced
Ginger, finely chopped
Garlic, two cloves, finely chopped
Onion, small, finely chopped
Tomato, small, chopped
Celery, stalk, sliced
Pimentos, two or three, sliced
Olive oil, two to three tablespoons
Salt to taste
Thyme, sprig
Lemon basil, sprig
Limes, one large
Hot pepper

In deep pot, heat olive oil at medium heat, add onion, ginger, pimento, garlic and tomato. Saute until onions are translucent. Add celery, carrot, pumpkin, potato. Continue to saute, stirring so that the vegetables do not stick or burn. Add three or four cups of water and heat until gently bubbling. Add fish to soup and add more water until the fish is just covered. Add salt to taste and sprigs of thyme and basil. Squeeze juice of lime over all. Put hot pepper on top. Simmer until fish is cooked and flavours are well blended, about five to ten more minutes.
(If you are adding green fig or plantain or dasheen, boil these before adding to the soup. If you have ochroes, these may be added with the fish.)

This fish broth was made with the head of a kingfish. The sprig of lemon basil added a fresh flavour.