Creado con IA
St. Vincent and the Grenadines Fish Broth
60 min 190 kcal por ración Media
Ingredientes
4 Raciones
- white fish fillets400 g
- potatoes200 g
- carrot1 medium
- onion1 medium
- garlic2 cloves
- scotch bonnet pepper1 whole
- vegetable oil1 tablespoon
- fish stock1 liter
- saltto taste
Preparación
- 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
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
Add the diced potatoes and sliced carrot to the pot. Stir well to combine with the onion and garlic.
- 4
Pour in the fish stock and bring the mixture to a gentle boil.
- 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
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
Season the broth with salt to taste, adjusting as necessary.
- 8
Remove the scotch bonnet pepper before serving if a milder flavor is desired.
