Jamaican Fish Tea – A Light Soup

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Jamaican Fish Tea Recipe - Caribbean Recipes

Jamaican Fish Tea

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