Antiguan Fish Broth

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Recipe by Chef Marvin George

Hermitage Bay Resort

This extremely healthy recipe uses no oil or butter and the fish is gently cooked in the seasoned broth keeping it moist and not masking the delicate flavour of the fish.

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Serves 6

2lbs filleted Mahi Mahi or Grouper, cubed 1 celery stalk, thin sliced
1 small red onion,
sliced 1⁄2 red pepper,
julienne 1⁄2 yellow pepper, julienne
Sprig thyme 2 cloves garlic,
crushed Small bunch scallion,
diced 5 green bananas,pre-boiled & peeled
1⁄2 lb okras,blanched, ice-bathed,drained & sliced Sea salt & pepper to taste

Hermitage Bay 18

Antiguan Fish Broth


Season Mahi Mahi cubes with sea salt & pepper. Set aside. Bring a large soup pot of salted water to boil. Add celery, onions, peppers, garlic and thyme to pot and stir. Slice bananas into 1⁄2 inch rounds and add to the broth. Bring back to boil and reduce heat. Add the fish, cook on a low heat for a further 5 minutes.

Hermitage Bay 17

Antiguan Fish Broth

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