📝 About This Recipe
Hailing from the twin-island federation of St. Kitts and Nevis, Fish Water is a light yet deeply aromatic broth that captures the essence of the Caribbean Sea. Unlike thicker stews, this 'water' is prized for its clarity and the clean, spicy punch of scotch bonnet peppers and fresh thyme. It is a rustic, soul-warming dish traditionally enjoyed by locals as a restorative tonic or a communal weekend feast.
🥗 Ingredients
The Catch
- 2 pounds Firm White Fish (Snapper or Grouper, cut into large chunks with head and tail included for flavor)
- 2 tablespoons Lime Juice (for cleaning the fish)
The Aromatic Base
- 8 cups Water (use high-quality filtered water)
- 1 large Yellow Onion (roughly chopped)
- 4 pieces Garlic Cloves (smashed and minced)
- 3 stalks Scallions (bruised and chopped)
- 1 piece Celery Stalk (finely diced)
Seasoning and Spice
- 4 sprigs Fresh Thyme (whole)
- 1 piece Scotch Bonnet Pepper (kept whole to control heat)
- 4-6 pieces Allspice Berries (cracked)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Hearty Additions
- 2 pieces Green Banana (peeled and sliced into 1-inch rounds)
- 1 cup Yam or Potato (peeled and cubed)
- 1 large Carrot (sliced into coins)
👨🍳 Instructions
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1
Prepare the fish by rinsing the chunks in a bowl of cold water mixed with lime juice. Pat dry and set aside; this removes any 'fishy' scent and firms the flesh.
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2
In a large heavy-bottomed pot or Dutch oven, bring the 8 cups of water to a rolling boil over high heat.
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3
Add the chopped onion, smashed garlic, bruised scallions, and diced celery to the boiling water. Lower the heat to medium and simmer for 10 minutes to create an aromatic base.
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4
Drop in the cracked allspice berries, fresh thyme sprigs, and the whole scotch bonnet pepper. Be careful not to burst the pepper if you prefer a milder broth.
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5
Add the cubed yam (or potato), sliced carrots, and green banana rounds to the pot. These 'ground provisions' provide body to the soup.
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6
Cover the pot and simmer for 12-15 minutes, or until the vegetables are fork-tender but not mushy.
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7
Gently slide the fish pieces into the simmering broth. Ensure the liquid covers the fish; add a splash more boiling water if necessary.
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8
Simmer the fish for 8-10 minutes. The fish is done when it is opaque and flakes easily with a fork, but remains intact.
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9
Season the broth with salt and freshly cracked black pepper. Taste and adjust seasonings as needed.
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10
Remove the whole scotch bonnet pepper and the thyme stems before serving to ensure a pleasant eating experience.
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11
Ladle the hot broth, fish, and vegetables into deep bowls, ensuring everyone gets a piece of the flavorful ground provisions.
💡 Chef's Tips
Use the fish head and tail if possible, as they contain the most gelatin and minerals, giving the 'water' its characteristic depth. Keep the Scotch Bonnet whole to infuse the flavor and aroma without making the broth uncomfortably spicy. If you can't find green bananas, use firm green plantains instead for a similar texture. Avoid over-stirring once the fish is added to prevent the delicate pieces from breaking apart. Always use fresh thyme; dried thyme doesn't provide the same bright, floral notes essential to this dish.
🍽️ Serving Suggestions
Serve with a side of warm, crusty bread or 'Johnny Cakes' for dipping into the broth. Pair with a cold glass of local sorrel drink or ginger beer to balance the heat. Offer a small saucer of fresh lime wedges on the side for guests to squeeze over their bowl. A side of steamed white rice can be added directly to the bowl for a more filling meal. Enjoy seaside with a cold Carib beer for the ultimate Kittitian experience.