Fish Broth

Ingredients

3 pounds salmon

2 lime juiced for washing fish

4 liters of water

2 large potatoes chopped and peeled

2 sweet potatoes chopped and peeled

4 green figs chopped and peeled 

1 large carrot, sliced

5  ochroes 

3 large eddoes chopped and peeled

1 large onion, peeled and sliced

2 celery, sliced in 1-inch pieces

1 hot pepper, whole

2 thyme leaves

1 tablespoon ketchup

1 lime juiced when to serve

Salt and black pepper

Green Seasoning

4  large chadon beni / bandania) leaves chopped

1 large garlic peeled

4 large scallions, chopped 

Flour Dumplings

2 cups all purpose flour
1 tablespoon of oil

1 teaspoon salt

2 teaspoons sugar

Water for kneading (about 3/4 cup)

Directions

Peel, wash and cut veggies evenly, slice onion 

Leave root vegetables immersed in water to prevent them from getting black.

Mince chadon beni / bandania, garlic and scallions in a blender.

Soak fish in water, flour and lime juice for a few minutes then rinse and drain.

Season fish with 1 table spoon of salt, a dash of black pepper and mix the blended chadon beni / bandania, garlic and scallions. 

Marinate fish for 1/2 hour.

Bring 2 liters of water to boil in a large pot and season the water with salt, a dash of black pepper and cover over high heat. Add onion, potato, sweet potato, green fig, carrot, eddoes, onion, celery, thyme, whole hot pepper and reserved 3 table spoon of green seasoning during boiling.

Reduce heat to low and continue cooking vegetables in a  fork like tender but firm, approximately 20-30 minutes.

Add dumplings and  reduce heat and simmer until dumplings are cooked, about 10 minutes. 

In a small bowl, add 2 tablespoons ketchup and 2 tablespoons lime juice, chadon beni, shredded garlic and mix and add to pot. Stir contents of pot gently. 

Adjust season to taste with salt.

Serve hot in a large bowl, with lime juice and sliced hot pepper on the side to adjust taste according to one's preference.