Fish Broth With Dumplings | Cook with me | Sherika’s Kitchen

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

dumpling dough

🥗Healthier: whole wheat flour dough

💰Cheaper: flour + water

Whole wheat flour adds fiber, while flour and water are cost-effective.

Clean the filler fish with lime or lemon and remove any scales.

Lightly season the fish with all-purpose seasoning, seasoned sauce, black pepper, and garlic powder.

Heat a large pot and add butter until melted.

Add fresh seasonings (garlic, scotch bonnet pepper, onion seasoned pepper, thyme) to the pot and allow to soften.

Add frozen okra to the pot to defrost.

Add the seasoned fish to the pot and allow to steam for about 3 minutes.

Add a healthy amount of water to the pot and a ball with pimento seeds, then cover and allow to boil.

Mix cornmeal, all-purpose flour, and salt in a bowl.

Add butter to the flour mixture and mix until breadcrumb-like consistency.

Add water gradually to form a smooth dough for the dumplings.

Rest the dumpling dough aside.

Check the broth for seasoning and add a maggi cube and hot pepper sauce if needed.

Add chopped carrots to the broth and cover to cook.

Shape the dumplings and add them to the pot, covering again to cook.

Once dumplings float, add sliced cucumbers on top to steam for about 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary