St. Vincent and the Grenadines Fish Broth

Instructions

1. 1

   Begin by preparing the vegetables. Peel and dice the potatoes into small cubes. Peel and slice the carrot into thin rounds. Finely chop the onion and garlic.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.

3. 3

   Add the diced potatoes and sliced carrot to the pot. Stir well to combine with the onion and garlic.

4. 4

   Pour in the fish stock and bring the mixture to a gentle boil.

5. 5

   Once boiling, reduce the heat to a simmer and add the scotch bonnet pepper. Be careful not to break the pepper if you prefer a milder heat.

6. 6

   Add the white fish fillets to the pot. Allow the broth to simmer for about 15-20 minutes, or until the fish is cooked through and the vegetables are tender.

7. 7

   Season the broth with salt to taste, adjusting as necessary.

8. 8

   Remove the scotch bonnet pepper before serving if a milder flavor is desired.

9. 9

   Serve the fish broth hot, garnished with fresh herbs if desired.