Trinidadian Fish Broth with Dumplings and Cho Cho
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Ingredients
- 400 g white fish fillets (such as pollock)
- 2 cho cho
- 2 carrots, sliced
- 1 onion
- 3 fresh thyme sprigs
- 100 g self-raising flour
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 233 kcal
- Protein
- 23 g
- Carbohydrate
- 29.8 g
- of which sugars
- 7.8 g
- Fat
- 1.5 g
- of which saturates
- 0.2 g
- Fibre
- 5.3 g
- Salt
- 0.50 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
Peel and dice the cho cho and add to the pot, simmering for 12 minutes until almost tender.
- 3
Mix the self-raising flour with a little water to a firm dough and roll into small dumplings. Drop into the pot and cook for 8-10 minutes until they float.
- 4
Cut the fish into chunks and add to the broth, simmering gently for 6-8 minutes until it flakes easily and is cooked through.
- 5
Lift out the scotch bonnet and thyme sprigs, and ladle the broth into bowls.
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