One of the best parts of visiting my uncle was enjoying a fresh bowl of Trini fish broth.

My uncle was a seafood vendor, and whatever fish he didn’t sell by the end of the day would go into making a delicious, fish broth that I loved.

In this post, I’ll share my recipe for Caribbean fish broth and explain what makes it so special to me.

What is Caribbean Fish Broth?

Caribbean fish broth is a light soup with fresh fish, vegetables, herbs, and spices. It’s a versatile dish served as a starter or a main course and at limes.

Some of the most common vegetables used include green fig (green bananas), ochro (okra), pumpkin, carrots, and potatoes.

What is the Best Fish for Fish Broth?

When choosing the best fish for your Caribbean fish broth, you’ll want to go for firm, meaty that can hold up well to simmering. Fish with a texture work best, as they won’t fall apart easily during the cooking.

Kingfish: This fish is popular throughout the Caribbean for its firm, white flesh and mild flavor. Kingfish holds its shape well in broths and soups, making it an excellent choice for fish broth.

Carite: Carite, another type of mackerel, is a favorite in Trinidadian and Caribbean fish broths. It has a slightly stronger flavor than kingfish but a firm texture that makes it ideal for simmering in broth.

Other types of fish that can be used include snapper, grouper, or barracuda.

Benefits of Fish Broth

Fish broth isn’t just delicious—it’s also packed with health benefits that make it a fantastic addition to your diet.

Rich in Omega-3 Fatty Acids: Fish, especially varieties like kingfish and carite, are loaded with omega-3 fatty acids, which are essential for heart health. Omega-3s can help reduce inflammation, lower blood pressure, and decrease the risk of heart disease.

High in Protein: Fish is an excellent source of lean protein, which is crucial for building and repairing tissues, muscles, and cells in the body. A serving of fish broth provides a good dose of protein without being too heavy.

Boosts Immunity: Fish broth has vegetables like ochro, green fig, pumpkin, and carrots, all packed with vitamins and minerals that support a healthy immune system.

Great for Digestion: Fish broth is easy on the stomach and can be a comforting meal when you’re dealing with digestive issues.

Tips for the Best Caribbean Fish Broth

Use Fresh Fish: Fresh fish makes a huge difference in the flavor of your broth. If possible, visit a local fish market or seafood vendor for the freshest catch. Avoid frozen fish, as it won’t bring the same depth of flavor to the broth.

Don’t Overcook the Fish: Fish cooks quickly, so you want to avoid simmering it for too long in the broth. Add the fish toward the end of the cooking process to prevent it from falling apart or becoming tough.

Squeeze Fresh Lime Juice: The fresh lime juice added to fish broth brightens the flavors and adds a tangy twist. It’s best to add the lime juice just before serving to keep the flavors fresh and vibrant.

Caribbean Fish Broth Recipe

Here’s how you can make a delicious pot of Caribbean fish broth right at home. This recipe is packed with fresh vegetables, herbs, and, of course, fresh fish for a dish that’s hearty, flavorful, and deeply satisfying.

Ingredients:

1-2 pounds of fresh fish (kingfish, carite, or your choice)
2 tablespoons vegetable oil
2 tablespoons green seasoning
1 medium onion, chopped
4 cloves garlic, minced
1 small piece of ginger, grated (about 1 inch)
2 medium carrots, sliced
3-4 ochros (okra), sliced
2 green figs (green bananas), peeled and cut into chunks
1 cup diced pumpkin
2 potatoes, peeled and diced
2 sprigs fresh thyme
1 Scotch bonnet pepper (optional for heat)
1-2 cups coconut water (or plain water)
2 cups water or fish stock
Juice of 2 limes
Salt and black pepper to taste
Fresh cilantro or parsley, chopped for garnish

Instructions:

Prepare the Fish: Clean and wash the fish with lime juice or vinegar. Cut it into large pieces and set aside. If you’re using fish heads or bones, you can add those to the broth for extra flavor.

Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and softened.

Add Vegetables and Green Seasoning: Stir in the green seasoning, carrots, ochro, green fig, pumpkin, potatoes, and thyme. Sauté the vegetables for another 3-4 minutes, ensuring everything is coated in the seasoning.

Add Liquid and Simmer: Pour in the coconut water, water (or fish stock), and bring the mixture to a gentle boil. Reduce the heat to a simmer and let it cook for about 15-20 minutes, or until the vegetables are tender.

Add the Fish: Once the vegetables are cooked, gently add the fish pieces to the pot. Be careful not to stir too vigorously to avoid breaking the fish. Let the fish simmer in the broth for about 10 minutes, until cooked through.

Season and Finish: Taste the broth and adjust the seasoning with salt and pepper as needed. Remove the thyme sprigs and add the juice of 2 limes just before serving to brighten up the flavors.

Garnish and Serve: Ladle the fish broth into bowls, making sure to include a piece of fish and plenty of vegetables in each serving. Garnish with fresh cilantro or parsley, and enjoy!

How to Store Fish Broth

If you have leftovers, store Caribbean fish broth in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat until hot.

If freezing, do so without the fish and add fresh fish when reheating to retain the texture.