Boil’ fish
A clear, lime-bright fish soup simmered with potatoes, onions, a touch of butter, and, occasionally, a hot pepper. It’s classic breakfast or late-night comfort food, typically served with Johnny cake or grits. Locals often call it just boil.
Instructions
Pat the fish dry. Bring the water to a boil in a saucepan.
Add the potatoes, onions, lime, butter, and whole hot pepper, if using. Return to a gentle boil, then immediately lower the heat to maintain a steady simmer. Partially cover and cook 15–20 minutes, until the potatoes are just tender at the edges.
Slide in the fish pieces. Simmer gently (don’t boil hard) until the fish is opaque and flakes easily, 6–10 minutes depending on thickness.
Taste and season with salt and pepper. If the broth tastes too concentrated, add a splash of hot water; if it’s thin, simmer uncovered 2–3 minutes.
Ladle into warm bowls. Offer the hot pepper or pepper sauce at the table so each person can control the heat.
Notes
If you prefer, don´t boil the lime with the fish, adding the juice at the end. A squeeze of lime at the end is lovely, if you use it.
Variations
Add sweet pepper, celery and thyme for more flavor, bay leaf also goes well. Add cayenne pepper or more hot pepper for some extra zing.