Jamaican Fish Tea – A Light Soup
Don’t let the name fool you. You don’t drink this Jamaican fish tea out of a dainty little flowered cup. It’s a fish-based soup laden with ground provisions and chunks of delicious goodness in every bite.
- 2lb whole fish
- 2 litres of water
- 4 green bananas
- 1 hot pepper (ideally scotch bonnet)
- 4 scallion
- 5 sprigs thyme
- 2 cloves of garlic
- 2 potatoes
- 2 carrots
- 1 tsp salt
- 1 tsp black pepper
- Wash the fish in water and lemon or lime juice.
- If the fish has scales remove them by running a knife against the grain of the scales.
- Bring the water to a boil, add the fish then simmer for half an hour. After 30 minutes remove fish from water and debone.
- Chop the green banana, potato, garlic and scallion, and add along with unchopped scotch bonnet or habanero pepper, salt and black pepper to the fish stock.
- Add the fish to the stock and simmer for another half an hour.
- Serve in a bowl!
- Do not cut pepper before putting into soup. It may become inedible because of the heat factor.
- Do not touch your eyes after touching peppers.
- Try the quick and easy alternative – Grace Fish Tea Pack.
Adapted from jamaicatravelandculture.com