Entree: Bahamas – Bahamian Boiled Fish (Poached seasoned white fish cooked in a light aromatic broth with vegetables and citrus)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 6 cups (1.4 L) fish stock or water
- 2 tbsp (30 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, sliced (8 oz / 225 g)
- 1 green bell pepper, sliced (6 oz / 170 g)
- 2 medium tomatoes, chopped (10 oz / 280 g)
- 2 cloves garlic, minced (6 g)
- 1 scotch bonnet or habanero pepper, left whole for heat (optional)
- 2 sprigs fresh thyme or 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) allspice berries or 1/2 tsp (2.5 ml) ground allspice
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1 tsp (5 ml) kosher salt plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish

Instructions

1. In a large deep skillet or pot, heat the vegetable oil over medium heat until shimmering. Add the sliced onion, bell pepper, and minced garlic and sauté until softened, about 4–5 minutes.
2. Stir in the chopped tomatoes, thyme, and allspice; cook 2–3 minutes until the tomatoes begin to break down. Add the butter and let it melt into the vegetables.
3. Pour in the fish stock or water and bring the mixture to a gentle simmer. Add the whole scotch bonnet pepper if using, and season the broth with 1 tsp salt and 1/2 tsp black pepper.
4. Reduce heat to low so the broth is barely simmering. Gently slide the fish fillets into the simmering broth in a single layer. Spoon some broth and vegetables over the fillets.
5. Cover and poach the fish 6–10 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork. Do not boil vigorously to avoid overcooking.
6. Remove the whole scotch bonnet pepper (if used). Stir in the lime juice, taste, and adjust seasoning with additional salt or pepper as desired.
7. Serve the boiled fish with some of the broth and vegetables spooned over the top. Garnish with chopped parsley or chives and accompany with steamed rice, grits, or boiled provisions.