Ingredients:
- 6 cups Water or Low-Sodium Fish Stock
- 3 medium Russet or Yukon Gold Potatoes, peeled and cut into 1-inch cubes
- 1 medium Yellow Onion, roughly chopped
- 3 sprigs Fresh Thyme
- 1 large Bay Leaf
- 1 Tbsp Sea Salt
- 1 tsp Freshly Cracked Black Pepper
- 5 lb Grouper, Snapper, or thick-cut Cod fillets (skinless), cut into 4 large portions
- 1 whole Scotch Bonnet or Goat Pepper (do not puncture)
- 1/2 cup Fresh Lime Juice
- 2 Tbsp Unsalted Butter (optional)
- 1 Tbsp Lime Zest (for garnish)
Instructions:
- Prepare the Aromatics and Potatoes: Peel and chop the potatoes and onion. Measure liquids and seasonings. Gently pat the fish portions dry and season lightly with salt and pepper.
- Start the Broth: In a large stockpot, combine the water (or stock), cubed potatoes, chopped onion, thyme sprigs, bay leaf, and the bulk of the salt and pepper.
- Boil and Simmer: Bring the mixture to a rolling boil over high heat. Reduce heat to a steady simmer (medium-low), cover partially, and cook for 15-20 minutes, or until the potatoes are just fork-tender.
- Introduce Heat: Gently place the whole Scotch Bonnet or Goat Pepper into the simmering broth, ensuring the pepper remains completely intact.
- Add the Fish: Carefully lower the seasoned fish portions into the simmering broth. Ensure the fish is submerged.
- Gentle Cook: Cover and simmer gently for 8–12 minutes. Once the fish turns opaque and flakes easily with a fork, immediately turn off the heat.
- The Flavour Boost (Acid and Fat): Remove the pot from the heat. Carefully retrieve and discard the Scotch Bonnet pepper, thyme sprigs, and bay leaf.
- Stir in the Finishers: Stir in the 1/2 cup (120 mL) of fresh lime juice and the 2 tablespoons of unsalted butter until the butter has melted.
- Taste and Adjust: Taste the broth. Adjust salt and pepper as needed until it is noticeably tangy and savoury.
- Serve: Ladle the broth, potatoes, and a portion of fish into deep bowls. Garnish liberally with the reserved lime zest.