By: Caribbean Pot
March 13, 2026
Salmon Head The main ingredient which gives the broth its rich seafood flavor and depth.
Lemon Used to wash the fish and help remove any raw fish scent before cooking.
Caribbean Green Seasoning Adds a foundational layer of fresh Caribbean herb flavor to the fish.
Fish Seasoning (Fish Stock Powder) Intensifies the seafood flavor and enriches the broth.
Potato Adds body and heartiness while helping make the soup more filling.
Sweet Potato Contributes natural sweetness and balances the savory elements in the broth.
Christophene (Chayote / Chocho) A mild vegetable that absorbs the flavor of the broth beautifully.
Pumpkin Adds subtle sweetness, color, and richness to the soup.
Onion Builds the aromatic base of the broth.
Garlic Adds warmth and depth to the overall flavor.
Celery Brings gentle aromatic balance to the soup.
Carrot Adds sweetness and color while contributing texture.
Black Pepper Provides gentle heat and depth.
Thyme A classic Caribbean herb that perfumes the broth while it cooks.
Salt Enhances and balances the flavors in the soup.
Water Forms the base of the broth while extracting flavor from the fish and vegetables.
Scotch Bonnet Pepper Brings the signature Caribbean heat and fragrance to the soup.
Light Soy Sauce Adds umami and a deeper color to the broth.
Okra (Ochro) A traditional Caribbean vegetable that slightly thickens the broth.
Broccoli An optional addition that adds extra nutrition and texture.
Lime Added at the end to brighten the finished broth.
Chadon Beni (Culantro) A bold Caribbean herb that finishes the soup with fresh herbal flavor.
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