Bajan fish broth

Ingredients

Fish

• 1 kgfish heads, frames and trimmings
• or 800 g firm white fish, in chunks
• juice of 2 limes, for cleaning
• 1 teaspoonsalt

Broth

• 2.5 litreswater
• 2onions, chopped
• 4garlic cloves, chopped
• 3spring onions, chopped
• 1 sprigthyme
• 1 sprigmarjoram
• 1scotch bonnet pepper, whole
• 2 tablespoonsBajan seasoning, optional

Ground provisions

• 300 gyam, peeled and cubed
• 300 gsweet potato, cubed
• 2green bananas, peeled and halved
• 200 gpumpkin, cubed
• 2carrots, in rounds

Dumplings

• 200 gplain flour
• 1/2 teaspoonsalt
• about 100 ml water

To finish

• juice of 1 lime
• black pepper
• chopped parsley

Directions

1. Use whatever combination you can find. It stays firm and slightly waxy in the broth. Remove the gills from any heads with scissors. Rinse everything thoroughly under cold running water.
2. Rub the pieces with lime and salt, then rinse them. Put the fish heads and frames in a large pot. Add the water, onions, garlic and spring onions. Add the thyme and the marjoram.
3. Drop in the whole scotch bonnet pepper. Do not let it burst unless you want real fire. Bring it slowly toward a simmer. Skim the grey foam off the surface as it rises. Careful skimming is what keeps the broth clear. Simmer it gently for about twenty-five minutes. Never let it boil hard at any point. Pour the broth through a sieve into a clean pot.
4. Discard the bones, heads and spent aromatics. Fish out the scotch bonnet and keep it. Pick over the strained bones for any good flakes of meat. Add those flakes back to the broth. Return the strained broth to a simmer.
5. Add the yam and the green banana first. Those take the longest to soften. Add the sweet potato, carrot and pumpkin. Return the whole scotch bonnet to the pot. Simmer for another ten minutes. Mix the flour and salt in a bowl. Add water gradually and bring it into a stiff dough. Knead it briefly until smooth.
6. Roll pieces into small torpedo shapes between your palms. Drop them into the simmering broth. They cook in about twelve minutes. Simmer them for six to eight minutes only. They should just flake at the thickest part. Take the pot right off the heat. Finishing it takes only a moment. Squeeze in all of the lime juice. Grind in plenty of black pepper.
7. Taste it and adjust the salt carefully. It should be clean, peppery and clearly limey. Scatter chopped parsley over the top. Serving it is done very hot in deep bowls. Make sure each bowl gets provisions and a dumpling. Hot pepper sauce goes on the table.

Technique

• Ground provisions is the Caribbean term for the starchy root vegetables that fill out soups and stews.
• Spinners are the small hand-rolled dumplings that go into Barbadian and wider Caribbean soups.

Substitutions

• Any firm white fish works, and the heads and frames matter more than the variety.
• Potato can stand in where ground provisions are not available, though it changes the character.

Variations

• Some cooks add okra to thicken the broth further.
• A version with more scotch bonnet is made for those who want real heat.
• Similar fish broths are made across the eastern Caribbean under other names.

History

Made at Barbadian fish markets from the day’s trimmings and reputed to be a cure for a heavy night.

Frequently asked questions

What is Bajan fish broth?

Bajan fish broth is a soup & stew from Barbados: clear peppery broth of fish, ground provisions and dumplings. Made at Barbadian fish markets from the day’s trimmings and reputed to be a cure for a heavy night.

How long does Bajan fish broth take to make?

Bajan fish broth takes 25 minutes of preparation and 40 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Bajan fish broth?

Yes, within limits. Any firm white fish works, and the heads and frames matter more than the variety. Potato can stand in where ground provisions are not available, though it changes the character.

What is the most important thing to get right in Bajan fish broth?

Drop in the whole scotch bonnet pepper. Do not let it burst unless you want real fire. Bring it slowly toward a simmer. Skim the grey foam off the surface as it rises. Careful skimming is what keeps the broth clear. Simmer it gently for about twenty-five minutes. Never let it boil hard at any point. Pour the broth through a sieve into a clean pot.