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Name: Traditional Antiguan Fish Broth from Antigua and Barbuda
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 5 lbs whole snapper or parrotfish, cleaned and cut into large chunks (bones and head included for flavor); 8 cups cold water; 1 large yellow onion, quartered; 4 cloves garlic, crushed; 2 stalks celery, chopped; 1 large carrot, peeled and sliced into rounds; 1 medium sweet potato, peeled and cubed; 1 green bell pepper, seeded and chopped; 1 sprig fresh thyme (or 1 teaspoon dried thyme); 4-5 sprigs fresh basil (or 1 teaspoon dried basil); 1 whole Scotch bonnet pepper (or habanero), left intact (do not pierce for mild heat); 1 teaspoon salt (adjust to taste); 1/2 teaspoon freshly ground black pepper; 2 tablespoons fresh lime juice (about 1 lime); 1/4 cup chopped fresh parsley or cilantro for garnish

Antiguan Fish Broth

Antigua and Barbuda

Antigua

A clear, aromatic broth made with fresh fish, herbs, and root vegetables, often served at celebrations.

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