Bahamian Boiled Fish
35 mins (prep 15, cooking 20)
12 ingredients
4 servings
Boiled make it sound awful (& is really a misnomer as the fish is simmered gently until just done) but it is unbelievably delicious & soul satisfying. Located in the Miami Herald who adapted it from Culinaria The Caribbean by Rosemary Parkinson, (Konemann, 1999).The Miami herald article said: "Bahamian people know there is nothing like a good fish broth or soup to give you strength for the day ahead. Any white fish can be used but grouper is preferred (see source). Serve with grits and cornbread." If you can locate fish peppers to use in this dish, they are wonderful.

Categories:  <-60-mins , easy , north-american , fish , clear-soup , soups-&-stews , saltwater-fish , central-american , caribbean , time-to-make ,
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Serving Size (289.88 g)
Servings 4
Amount per Serving
Calories 282.43 Calories from Fat 49.32
% Daily Value *
Total Fat 5.48g 33.73%
Saturated Fat 2.48g 49.61%
Trans Fat 0.12g %
Cholesterol 91.87mg 122.49%
Sodium 440.27mg 73.38%
Total Carbohydrate 10.79g 14.39%
Dietary Fiber 1.66 g 26.52%
Sugars 0.47 g %
Protein 45.24g 361.92%
Vitamin A 422.43IU% Vitamin C 11.17mg%
Calcium 76.58mg% Iron 2.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh parsley, fresh thyme, hot chili pepper