Fish Broth
HB-0903 · Hand-built original · Grenadian
Fresh snapper, sweet root vegetables and a bright squeeze of lime simmer together into a bowl that tastes of sea air and warm spice. It is simple, restorative food, the kind of soup that needs barely half an hour on the hob yet carries the whole tropical character of the Caribbean with it.
GrenadianSoups1–2 servings701 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:1quantities adjust to match
Ingredients
- 10½ oz fresh fish (such as snapper or sea bream), cut into large chunks
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, chopped
- 1 small carrot, sliced
- 1 potato, peeled and diced
- 1 qt fish stock or water
- Juice of 1 lime
- 2 tablespoons chopped fresh herbs (parsley or thyme)
- Salt and black pepper, to taste
Method
- Season the fish chunks lightly with salt, pepper, and a squeeze of the lime juice and set aside.
- Heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, until softened but not browned.
- Add the carrot and potato and stir for 1 minute. Pour in the fish stock or water and bring to a boil.
- Lower the heat and simmer for 12 to 15 minutes, until the potato is almost tender.
- Add the fish chunks, cover, and simmer gently for 5 to 7 minutes, until the fish is opaque and just cooked through. Do not boil hard or the fish will break apart.
- Stir in the remaining lime juice and the fresh herbs. Taste and adjust the salt and pepper.
- Ladle into warm bowls and serve at once, with crusty bread or boiled provisions if you like.
Nutrition (per serving, where published)
701 kcalCalories
55.1 gProtein
55.1 gCarbs
28.8 gFat
4.1 gSaturates
8.2 gFibre
9.3 gSugars
694 mgSodium
161 mgCholesterol
2115 mgPotassium
105 mgCalcium
2.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data