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FISH BROTH

SERVES: 4 TO 6

Although this soup is called a broth, it’s a far cry from the thin, clear liquid usually bearing that name. Actually a fish soup, it makes a good meal in itself paired with some crusty bread and a glass of white wine. I have seen this prepared in Jamaica, where a whole fish is used and pumpkin puree is added to the broth—it is called “Steamed Fish.”

2 pounds firm-fleshed fish fillets, such as tilapia or catfish

2 cloves garlic, finely chopped

1 teaspoon coarse salt

1 teaspoon finely chopped habañero pepper

1 tablespoon freshly squeezed lime juice

2 tablespoons green seasoning (page 254)

1 medium Yukon Gold potato, peeled and cut into 1-inch chunks

1 large carrot, peeled and cut into 1-inch chunks

1 large unripe banana, peeled and cut into 1-inch chunks

1 medium onion, coarsely chopped

1 medium tomato, coarsely chopped, or ½ cup canned stewed tomatoes

1 tablespoon unsalted butter

Hot pepper sauce (optional)

1 Cut the fish into ½-inch-wide slices and toss with the garlic, salt, habañero pepper, lime juice, and green seasoning. Set aside in the refrigerator for 1 hour.

2 Place the potato and carrot in a saucepan with 4 cups of water and bring to a boil. Simmer for 15 minutes.

3 Add the fish mixture, banana, onion, tomato, and butter, and simmer for 20 minutes more, until the fish is flaky. Taste and adjust the flavor with salt, hot pepper sauce, and more lime juice, as desired.