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Fish broth (bouillon de poisson): recipe illustration
Soups

Fish broth (bouillon de poisson)

A clear, fragrant broth made with white fish and root vegetables, very present on Barbadian Sunday tables. It is drunk hot, often with a slice of bread or cassava flour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the fish fillets, sprinkle them with lime juice and let them rest for five minutes.
  2. Peel and cut the carrots, potatoes and turnip into large chunks. Thinly slice the onion and crush the garlic.
  3. Heat the oil in a large pot and sweat the onion, garlic and celery until they turn translucent.
  4. Add the water, root vegetables, thyme and the whole pepper, then bring to a boil and simmer for 15 minutes.
  5. Add the fish pieces and keep it at a gentle simmer for 8 to 10 minutes, until the flesh flakes easily.
  6. Remove the thyme and the pepper, adjust the salt and pepper, then sprinkle with fresh herbs and serve piping hot.

Variations and tips

Richer version. Add a handful of flour dumplings (small dough balls cooked in the broth) for a heartier dish.

With what's available here. Snapper can be hard to find: cod, haddock or sea bream work very well instead.

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Original Ecomely recipe.