Fish Tea
Fish Tea is a light, aromatic Jamaican broth with tender pieces of fish, soft potato, sweet pumpkin, and the unmistakable fragrance of thyme and scallion. The whole scotch bonnet lends warmth and character without weighing the soup down, making it especially good as a clean, comforting low-fat meal.
Ingredients
Broth
- 300 gwhite fish on the bone (snapper, king fish, or similar), cut into large pieces
- 1.2 litreswater
- 180 gpotato, peeled and diced 2 cm
- 180 gpumpkin, peeled and diced 2 cm
- 3scallions, trimmed and chopped into 4 cm lengths
- 4 sprigsfresh thyme
- 1 smallscotch bonnet pepper, whole
- 2 clovesgarlic, lightly crushed
- 80 gonion, sliced
- 5 gsalt
- 1 gground black pepper
- 15 mllime juice
To finish
- 1extra scallion, thinly sliced
- 1 tspfresh thyme leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the cleanest-tasting broth, use very fresh fish and rinse it briefly under cold water before cooking.
- •Keeping the scotch bonnet whole gives authentic flavour with controlled heat; if it bursts, the soup will become much spicier.
- •Bone-in fish gives the broth more body and flavour than boneless fillets.
- •Serve on its own as a light meal or with plain crackers on the side if desired.
Background
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.
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