A light yet flavourful broth loaded with fresh fish, green bananas, dumplings, and root vegetables, seasoned with lime, thyme, and Scotch bonnet. A restorative favourite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep soup bowl
Garnishes: lime wedge, chopped chives
Accompaniments: crusty bread, hot pepper sauce
Instructions
-
1
Season fish steaks with lime juice, garlic, salt, and pepper. Set aside 15 minutes.
-
2
Bring water to a boil. Add green bananas, dasheen, and dumplings. Cook 15 minutes.
-
3
Add onion, thyme, and Scotch bonnet pepper.
-
4
Gently add seasoned fish steaks. Simmer 10-12 minutes until fish is cooked through.
-
5
Remove Scotch bonnet. Adjust seasoning with salt and more lime juice.
-
6
Serve in deep bowls with plenty of broth.
Did You Know?
Fish broth is Saint Lucia's most trusted hangover remedy. Locals swear that a bowl after a Friday night out restores body and soul by Saturday morning.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
- ladle
Garnishing
lime wedge, chopped chives
Accompaniments
crusty bread, hot pepper sauce
The Story Behind Fish Broth
Fish broth is the soul food of Saint Lucia's coastal fishing villages, where it originated as a simple way to use the freshest catch of the day. Fishermen would cook the broth right on the beach using whatever provisions were at hand. The dish became a Friday tradition across the island, partly influenced by Catholic abstinence from meat on Fridays during the French colonial period. Its reputation as a restorative tonic has made it a beloved hangover cure.
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