👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, combine the water, chopped onion, minced garlic, grated ginger, chopped celery, chopped carrot, and thyme sprigs.

   💡 プロのコツ: Using fresh ginger and garlic will provide the best flavor.
2. 2

   If using, add the pierced Scotch bonnet pepper to the pot. This will infuse a mild heat into the broth.

   💡 プロのコツ: Be careful when handling Scotch bonnet peppers. Remove seeds for less heat.
3. 3

   Bring the liquid to a boil, then reduce the heat to medium-low, cover, and simmer for about 15-20 minutes to allow the vegetables and herbs to soften and release their flavors.

4. 4

   Season the broth with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
5. 5

   Gently add the fish chunks to the simmering broth. Cook for about 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish, as it can become dry.

6. 6

   Remove and discard the thyme sprigs and the Scotch bonnet pepper (if used).

   💡 プロのコツ: Ensure all aromatics are removed before serving.
7. 7

   Ladle the fish broth into bowls. Garnish with fresh chopped cilantro or parsley and serve immediately with lime wedges on the side.

   💡 プロのコツ: A squeeze of fresh lime juice adds a bright, refreshing finish.