Incredible Salmon Head Broff (Caribbean Fish Broth)
A warm and comforting Caribbean fish broth made with salmon heads, hearty vegetables, and fresh herbs. This nourishing soup is especially popular during Lent when seafood dishes are commonly enjoyed leading up to Easter.
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.
Video
Notes
Frequently Asked Questions
Can I use another type of fish instead of salmon head?
Yes. Traditional Caribbean broff is commonly made with fish such as King Fish, Carite, or Red Snapper. Any firm fish head or bone-in fish pieces will work well for this soup.Is Salmon Head Broff similar to Jamaican Fish Tea?
Yes. Both dishes are light Caribbean fish soups built with fresh herbs, vegetables, and fish. Jamaican Fish Tea sometimes includes yam, dumplings, or green bananas, depending on the region.Can I add green fig to this recipe?
Yes. Green cooking bananas are very traditional in many Caribbean broths and would work beautifully in this recipe.How spicy is this soup?
When the Scotch bonnet pepper is left whole, it mainly adds aroma and gentle warmth. Breaking the pepper releases the sizzle of the Caribbean sunshine and will increase the heat in the broth. Discard once the soup is finished cooking and be mindful not to break it as it simmers. Tried this recipe?Let us know how it was!