Recipes

FISH BROTH

Ingredients

2 lbs sliced firm fish (e.g. king or carite)

1 tsp salt

1 tsp black pepper

4 blades shadon beni, chopped

3 blades chive, chopped

3 cloves garlic, finely, chopped

1 large lime

1 tsp all purpose seasoning

1 medium onion, chopped

3 large potatoes, cubed

2 carrots, thickly sliced

1 cup chopped pumpkin

6 ochroes, sliced

5 – 6 greenfigs, peeled, cut in chunks

6 eddoes, peeled, washed and halved

Salt and pepper

Few dashes pepper sauce, optional

Season the fish with salt, pepper, ½ of shadon beni, ½ of chives, lime and garlic. Set aside.
In a large pot, place the onion, potatoes, carrots, pumpkin, ochroes, greenfigs and eddoes. Cover with water. Add the all-purpose seasoning and a little salt , pepper and pepper sauce if using.
Bring water to a boil and let the vegetables cook approximately 20 minutes.
When the vegetables are almost tender, add the fish. Reduce the heat and let the fish and vegetables continue to cook for a further 15 minutes. Taste and adjust the seasonings. Serve hot.