(Caribbean lime-poached fish)
Some say the name comes from the sound the fish makes as you plop it in the simmering broth. Others say it comes from a mispronunciation of the word "broth" itself.
- Fish fillets or steaks -- 2 pounds
- Water -- 4 cups
- Lime juice -- 1/2 cup
- Scallions, chopped -- 4
- Scotch bonnet or other hot chile pepper, minced -- 1 or 2
- Garlic, minced -- 3 or 4 cloves
- Salt -- 1 teaspoon
- Add the fish, 2 cups of the water and the remaining ingredients to a large non-reactive bowl. Cover and let the fish marinate in the refrigerator for at least an hour, preferably overnight.
- Remove the fish from the marinade and set aside. Add the marinade and the remaining 2 cups of water to a large pot and bring to a boil over medium-high heat. Reduce heat to medium low and simmer for about 5 minutes.
- Add the fish to the simmering broth and simmer for another 10 minutes, or until the fish is cooked through and flakes easily.
- Adjust seasoning to taste and serve in bowls with lime wedges. Goes well over rice and with boiled plantains as a side dish.
- Add chopped fresh parsley, fresh or dried thyme and allspice berries to the marinade if you like.
- Substitute vinegar or lemon juice for the lime juice.
- Cubed pork is sometimes substituted for the fish. Simmer the pork until it is tender, 30 minutes or so.