Caribbean-Inspired Fish Broth

Caribbean-Inspired Fish Broth

Easy to make and loaded with fresh flavors, this amazing Caribbean-Inspired Fish Broth makes the perfect easy weeknight meal. Serve with bread for dipping and enjoy!
Growing up in Trinidad, my mom would make a huge pot of soup for the family every Saturday. She switched it up week after week, but her fish soup was always my favorite. Most of the ingredients in this recipe are used in Trinidad, along with some other additions like okra, eddoes, green bananas, and dumplings. This delicious recipe is inspired by my Trini roots and is an ode to my childhood.
I love using a Dutch oven to cook this meal because it cooks quicker than regular pots, but you can use any large pot you have at home. This Caribbean-Inspired Fish Broth comes together quickly and is absolutely bursting with flavor. It’s always a crowd-pleaser in my home, and every time I make it, my 5 year-old says to me, ‘Mommy, I can eat this all day, every day!’. If that isn’t high praise, I don’t know what is!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4-6 seasoned uncooked fish filets I use green seasoning, a blend of green onions, cilantro, garlic, and salt
  • 2 cups carrots chopped
  • 2 cups butternut squash or pumpkin cubed
  • 2 sweet potatoes peeled and cubed
  • 2-3 potatoes peeled and cubed (Soak in a bowl of water to prevent potatoes from turning brown while waiting to be cooked)
  • 1 onion chopped
  • 64 oz water
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 lemon


  • Add olive oil to a large pot over medium heat. Once hot, add onions and cook until fragrant.
  • Add water and bring to a boil, add salt and sweet potatoes. Boil for about 5 minutes, or until the sweet potatoes are tender enough to cut through with a spoon.
  • Add potatoes and continue to boil for another 5 to 10 mins.
  • Add carrots and butternut squash, then continue to boil for another 5 to 6 minutes until tender.
  • Once the veggies are cooked to your liking, add salt to taste and the seasoned fish of your choice. Stir gently so that the fish is submerged and cook for another 3 to 5 minutes, or until the fish is fully cooked.
  • Remove from heat, then top with chopped green onions and fresh cilantro to garnish.
  • Note: Depending on the type of fish you use, you may have to adjust the cooking time to ensure that your fish is fully cooked.


What Kind of Fish to Use?
When I make this Caribbean-Inspired Fish Broth, I typically use salmon. However, you can use any fish you like! Some other great options include red snapper and king fish. I’ve tried both and have had great results each time. The decision on what kind of fish to use is up to you and is entirely dependent on your flavor preference or what you have on hand.  Have some fresh cod or perch filets you want to use? Go for it! I guarantee any fish you choose will turn out delicious in this dish.
How to Store This Dish
To store this dish, you’ll first need to transfer it into an airtight container or heavy-duty freezer bag. You can safely store it in the fridge for up to 3-4 days or in the freezer for up to 4-6 months.


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