Ingredients

1. 10 pieces of fish including head and tail
2. 3/4 cup green seasoning
3. 1/4 cup lemon juice
4. 1 thumb sized piece of ginger
5. 1/2 scotch bonnet pepper
6. 1 large carrot sliced
7. 8 cabbage leaves quartered
8. 1 head of cauliflower chopped
9. 2 blades of chive chopped finely
10. 4 star anise
11. 6 grains of clove
12. 1 cinnamon stick
13. 8 grains of all spice crushed
14. 1/2 nutmeg crushed 
15. 2 tbsp olive oil
16. 2 tbsp butter
17. 5 cups water
18. Salt & black pepper to taste

Method

1. Season fish with lemon juice and green seasoning then set aside while you prep your veggies, spices and aromatics
2. Add oil to a pot then toast spices
3. Add butter then add ginger and scotch bonnet pepper, saute for 1 minute
4. Add fish tail and fish head to the pot then season with salt and black pepper
5. Reduce heat to low and cover the pot. Allow to simmer for 2 minutes
6. After 2 minutes add one cup of water, cover and allow to simmer for 5 minutes
7. Add another cup of water, increase heat to medium and allow mixture to come to a boil
8. Cover and allow to simmer on low heat for 5 minutes
9. Return to high heat then add 3 cups of water and bring mixture to a boil.
10. Taste for salt and adjust to suit
11. Add remaining pieces of fish along with seasonings to the broth
12. Cook fish for 5 to 7 minutes
13. Remove all pieces of fish from broth then set aside
14. Strain all aromatics and spices from the broth then return to a pot leaving it to simmer on very low heat
15. To a frying pan add 1 tbsp of oil on high heat
16. Saute a combination of veggies (serving portions) for no more than 30 seconds
17. Season in the pan with a pinch of salt
18. Transfer veggies to a soup bowl
19. Place piece of fish on top veggies
20. Add to ladles of hot broth to soup bowl
21. Garnish with fresh chives
22. Enjoy

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