- A whole sea bream scratched and emptied
- 2 cloves of garlic
- A piece of ginger
- 1 medium onion chopped
- 2 tomatoes
- A sprig of thyme
- 3 sprigs of parsley
- 3 stalks of chopped coriander
Cut the fish in section and add salt and pepper. Heat a pan and fry the pieces of fish before reserving them. In a mortar mash together the garlic and ginger. Cut the tomatoes into four and remove the seeds. Add the tomatoes in the mortar and crush coarsely.
Heat another pan with a tablespoon of oil and fry the chopped onions with thyme and parsley. Then add the mixture of garlic / ginger / tomatoes and sauté for 2 minutes. Add the pieces of fried fish cover with water, adjust salt and pepper, and let your Fish Broth simmer over medium heat for 20 minutes.
When serving your borth, sprinkle it with chopped coriander and eat it hot with white rice.