During the Lenten season leading up to Easter, many Caribbean families turn to seafood-based meals as part of the tradition of avoiding meat. It is a time when simple, nourishing dishes take center stage in the kitchen, and soups like this one are especially comforting. This Incredible Salmon Head Broff is a perfect example of how humble ingredients can come together to create something deeply flavorful and satisfying.
With the current state of food prices in Canada, the cost of fish has climbed to almost unaffordable heights, even at Asian supermarkets, where it is usually cheaper than in most grocery stores. Luckily, some of the less desirable parts of the fish, like the head, are still somewhat within my budget. And if you grew up in the Caribbean, you would know that the fish head is where a lot of the real flavor lives.
Want to save this recipe?
Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!
While growing up in Trinidad and Tobago, broff was typically made with fish like King Fish, Carite, or Red Snapper, and green fig (green cooking bananas), along with macaroni (bucantini style) would almost always be an integral part of the pot. The recipe itself is already close to perfection, with hearty vegetables, herbs, and the natural richness of the fish creating a beautiful broth.
This Incredible Salmon Head Broff is also quite close to Jamaican Fish Tea. Across the Caribbean, you will see variations of this soup with ingredients like yam, dasheen, cabbage, flour dumplings, or green bananas added to the pot depending on the island and the home cook.
Ingredient Guide
Salmon Head The main ingredient which gives the broth its rich seafood flavor and depth.
Lemon Used to wash the fish and help remove any raw fish scent before cooking.
Caribbean Green Seasoning Adds a foundational layer of fresh Caribbean herb flavor to the fish.
Fish Seasoning (Fish Stock Powder) Intensifies the seafood flavor and enriches the broth.
Potato Adds body and heartiness while helping make the soup more filling.
Sweet Potato Contributes natural sweetness and balances the savory elements in the broth.
Christophene (Chayote / Chocho) A mild vegetable that absorbs the flavor of the broth beautifully.
Pumpkin Adds subtle sweetness, color, and richness to the soup.
Onion Builds the aromatic base of the broth.
Garlic Adds warmth and depth to the overall flavor.
Celery Brings gentle aromatic balance to the soup.
Carrot Adds sweetness and color while contributing texture.
Black Pepper Provides gentle heat and depth.
Thyme A classic Caribbean herb that perfumes the broth while it cooks.
Salt Enhances and balances the flavors in the soup.
Water Forms the base of the broth while extracting flavor from the fish and vegetables.
Scotch Bonnet Pepper Brings the signature Caribbean heat and fragrance to the soup.
Light Soy Sauce Adds umami and a deeper color to the broth.
Okra (Ochro) A traditional Caribbean vegetable that slightly thickens the broth.
Broccoli An optional addition that adds extra nutrition and texture.
Lime Added at the end to brighten the finished broth.
Chadon Beni (Culantro) A bold Caribbean herb that finishes the soup with fresh herbal flavor.
Shopping Made Easy
• Salmon heads are commonly available at Asian supermarkets or fish markets and are usually far more affordable than fillets.
• Christophene may also be labeled chayote or chocho, depending on the grocery store.
• Chadon beni is typically found at Caribbean or West Indian grocery stores.
• If chadon beni is unavailable, cilantro can work as a substitute, though the flavor will be slightly different.
• Caribbean green seasoning can be purchased at Caribbean markets or made fresh at home.
• Scotch bonnet peppers are usually available at Caribbean or international grocery stores.
Cooking Notes from the Kitchen
• Keeping the root vegetables in larger pieces helps them maintain their structure during cooking.
• Leaving the Scotch bonnet pepper whole gives the soup flavor without making it overly spicy.
• Skimming the surface while the soup cooks helps keep the broth clean and clear.
• Fish heads release collagen and oils, which create a rich and nourishing broth.
• This soup often tastes even better the following day as the flavors deepen.
Incredible Salmon Head Broff (Caribbean Fish Broth)
Ingredients
- 2 lbs salmon head
- 1 lemon juiced
- 2 tablespoons Caribbean green seasoning
- 3 tablespoons fish seasoning fish stock powder
- 1 lb potato cut in large chunks
- 3/4 lb sweet potato cut in large chunks
- 1 large christophene cut in large chunks
- 3/4 lb pumpkin cut in large chunks
- 1 large onion sliced
- 6 cloves garlic smashed
- 2 stalks celery chopped
- 1 large carrot chopped
- 1 tablespoon black pepper divided
- 6 sprigs thyme
- 3/4 tablespoon salt adjust to taste
- 10 cups water adjust as needed
- 1 scotch bonnet pepper whole
- 1 1/2 tablespoons light soy sauce
- 12 –16 okra trimmed
- 1/2 lb broccoli optional
- 1 lime juiced
- 3 tablespoons chadon beni chopped
Optional Ingredients
- Fish stock instead of water
- Cabbage
- Green cooking banana
Instructions
- Wash the salmon head with the lemon juice and cool water, then drain and season with the Caribbean green seasoning and fish seasoning.
- Wash and prep the other ingredients, trying to keep the sweet potato, potato, carrot and christophene in large pieces so they hold their shape when the soup is completed.
- Place the sweet potato, potato, carrot, celery, onion, garlic, fish, half of the black pepper, salt and thyme in a large soup pot.
- Tuck the seasoned fish pieces in between the vegetables, then add the water. Add the soy sauce and place the whole scotch bonnet pepper in the pot. Bring to a boil, then reduce to a rolling simmer, adjusting the water level if needed as it cooks.
- Cook for about 25 minutes, skimming off any scum from the top and discarding it.
- Add the okra and stir well, but be gentle as you do not want to break up the fish.
- About 10 minutes later add the broccoli. This is not traditional to the recipe but it is a great way to add more beneficial vegetables to the mix. Spinach or shredded dasheen bush leaves would also work nicely here.
- Four minutes later taste and adjust the seasoning to your liking. Remove the scotch bonnet pepper or break it open to release the sizzle of the Caribbean sunshine (heat) if you want more kick in the broth. Add the remianing black pepper.
- Finish by adding the lime juice to brighten everything up and the chopped chadon beni for that final herbal note. Turn off the stove and enjoy.
- Caution. The more you stir the pot as the broff cooks, it will break up the salmon head and it may relase bones. I'd also recommend letting your guests know about the bones of the fish as it can be a potential choking hazard.
