Fish Tea

Nutrition · per serving

Steps

1. 1

   Prepare all the ingredients first so the soup cooks quickly: peel and dice the potato and pumpkin, slice the onion, chop the scallions, lightly crush the garlic, and cut the fish into large pieces if not already done. Keep the scotch bonnet whole so it perfumes the broth without making it overly hot.

   300 g white fish on the bone (snapper, king fish, or similar), cut into large pieces180 g potato, peeled and diced 2 cm180 g pumpkin, peeled and diced 2 cm3 scallions, trimmed and chopped into 4 cm lengths1 small scotch bonnet pepper, whole2 cloves garlic, lightly crushed80 g onion, sliced
2. 2

   In a medium saucepan, combine the water, onion, garlic, scallions, thyme, salt, black pepper, and lime juice. Bring to a boil over medium-high heat for 2-3 minutes; this quickly builds a fragrant broth base.

   1.2 litres water3 scallions, trimmed and chopped into 4 cm lengths4 sprigs fresh thyme2 cloves garlic, lightly crushed80 g onion, sliced5 g salt1 g ground black pepper15 ml lime juice
3. 3

   Add the potato, pumpkin, and whole scotch bonnet. Lower to a lively simmer and cook for 10-12 minutes, until the potato is nearly tender when pierced with a knife and the pumpkin is starting to soften but still holding its shape.

   180 g potato, peeled and diced 2 cm180 g pumpkin, peeled and diced 2 cm1 small scotch bonnet pepper, whole
4. 4

   Gently slide in the fish pieces. Simmer for 6-8 minutes, partially covered, until the fish is opaque and flakes easily at the thickest part. Avoid stirring too much so the fish stays in large pieces and the broth remains clear.

   300 g white fish on the bone (snapper, king fish, or similar), cut into large pieces
5. 5

   Taste the broth and adjust seasoning if needed. If you want more heat, lightly press the scotch bonnet against the side of the pot for a few seconds, then remove it before serving. Ladle into bowls and finish with sliced scallion and thyme leaves.

   1 small scotch bonnet pepper, whole1 extra scallion, thinly sliced1 tsp fresh thyme leaves

Origin & History

Fish Tea is a traditional Jamaican fish soup, often served as a restorative, light yet nourishing dish. Despite the name, it is a savoury broth rather than a beverage, and it is especially popular along the coast where fresh fish is abundant. Its delicate broth, herbs, and vegetables reflect the island’s everyday home cooking.