Bajan Fish Broth with Sweet Potato and Lime
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Ingredients
- 400 g white fish fillets (such as pollock)
- 300 g sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 onion
- 3 fresh thyme sprigs
- 1 lime
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 182 kcal
- Protein
- 20.8 g
- Carbohydrate
- 19.7 g
- of which sugars
- 8.9 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 4.6 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the sliced onion, carrots, thyme sprigs and the whole scotch bonnet chilli into a pot with 1 litre water and bring to the boil.
- 2
Add the sweet potato and simmer for 15 minutes until almost tender.
- 3
Cut the fish into chunks and add to the pot, simmering gently for 6-8 minutes until it flakes easily and is cooked through.
- 4
Lift out the scotch bonnet and thyme sprigs.
- 5
Squeeze in the lime juice and ladle the broth into bowls.
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