Trini Fish Broth with Dumplings

Trini Fish Broth with Dumplings

A comforting and deeply flavorful Caribbean fish soup (broth) packed with hearty root vegetables, fresh herbs, and soft, hand-rolled flour dumplings, offering a complete meal in a bowl.

Dietary

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Ingredients

Instructions

  1. Clean and prepare the fish: Rinse 2 pounds whole white fish under cold water. Pat dry. If not already cut, cut into 4-6 large steaks or chunks. Season lightly with a pinch of salt and black pepper. Set aside.
  2. Make the dumplings: In a medium bowl, combine 1 1/2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 1/2 cup water, mixing until a stiff dough forms. Knead on a lightly floured surface for 2-3 minutes until smooth. Cover and let rest for 15 minutes.
  3. Prepare the broth base: In a very large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add 1 large chopped yellow onion, 6 cloves crushed garlic, 4 sprigs fresh thyme, 2 tablespoons chopped fresh culantro, and 1 small minced pimento pepper (and optional slit scotch bonnet pepper). Sauté for 5-7 minutes until vegetables soften and become fragrant.
  4. Stir in 2 tablespoons all-purpose flour and cook for 1 minute, stirring, to form a roux. This will help thicken the broth slightly. Gradually whisk in 8 cups water or fish stock, ensuring no lumps form.
  5. Add the prepared 1 medium carrot, 1 medium sweet potato, 1 medium Russet potato, 1 large green banana, and 1/2 pound pumpkin (all cut into 1-inch chunks). Season the broth with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the broth to a boil, then reduce heat to a gentle simmer. Cook, covered, for 20 minutes, or until the root vegetables are about halfway tender.
  6. Shape the dumplings: While the provisions cook, take the dumpling dough and roll it into long ropes, about 1/2-inch thick. Cut the ropes into 1-inch pieces. Roll each piece between your palms to create small, elongated dumplings (often called 'spinners' or 'floaters').
  7. Add fish and dumplings: Carefully add the fish steaks/chunks to the simmering broth. Immediately add the prepared dumplings to the pot. Gently stir to ensure everything is submerged. Continue to simmer for another 15-20 minutes, or until the fish is cooked through and flaky, and the dumplings are tender and cooked (they will float to the top).
  8. Taste the broth and adjust seasoning if needed. Remove sprigs of thyme and the scotch bonnet pepper before serving.
  9. Ladle the hot Fish Broth into bowls, ensuring each serving gets fish, provisions, and dumplings. Serve immediately with fresh lime wedges and hot pepper sauce on the side for individual preference.

Notes

Using fish with bones adds significant depth to the broth. If using fillets, consider simmering some fish heads or bones separately for an hour to make a quick stock, then straining and using that for the broth for extra flavor. Be gentle when stirring after adding the fish and dumplings to prevent them from breaking apart.

Nutrition (per serving)