Fish Tea

Fish Tea

A peppery Jamaican fish broth simmered with root vegetables, lime, and scotch bonnet heat.

Total 1 hr 10 min Makes 6 servings Calories 245/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Fish, Dairy

Fish tea is a light but deeply flavorful Jamaican broth made by simmering whole fish with ground provisions like yam, potato, and green banana. Scallion, thyme, and scotch bonnet pepper give the broth its signature warmth, while a squeeze of lime brightens each spoonful. It's traditionally served as a starter or restorative sipping soup, especially at gatherings and fish fries.

Ingredients

  • 2 pounds whole snapper or other firm white fish, cleaned and cut into chunks
  • 8 cups water
  • 1/2 pound yellow yam, peeled and cut into chunks
  • 1 green banana, peeled and cut into chunks
  • 1 chayote (cho cho), peeled and cubed
  • 1 medium potato, peeled and cubed
  • 1 medium carrot, sliced
  • 1 small onion, sliced
  • 4 scallions, cut into 2-inch pieces
  • 4 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole (pierced once with a knife)
  • 1 tablespoon butter
  • 1 lime, juiced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon whole black peppercorns
  • 1 small dumpling (spinner), optional, for the broth

Method

  1. Rinse the fish chunks and rub with lime juice; let sit 10 minutes, then rinse again with cool water.

  2. In a 6-quart pot, bring the water to a boil over high heat.

  3. Add the yam, green banana, potato, carrot, and chayote. Simmer until the vegetables begin to soften, about 15 minutes.

  4. Stir in the onion, scallions, garlic, thyme, whole scotch bonnet, salt, and peppercorns.

  5. Add the fish chunks and butter to the pot, and if using, drop in the dumpling.

  6. Reduce heat to medium-low and simmer gently until the fish is cooked through and the vegetables are fork-tender, about 20 minutes.

  7. Remove the scotch bonnet pepper and thyme sprigs, and taste the broth, adjusting salt as needed.

  8. Ladle the fish tea into bowls, making sure each portion gets fish, vegetables, and broth. Serve hot.

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★ 3.3 (1)

Fish Tea

Fish tea is a light but deeply flavorful Jamaican broth made by simmering whole fish with ground provisions like yam, potato, and green banana. Scallion, thyme, and scotch bonnet pepper give the broth its signature warmth, while a squeeze of lime brightens each spoonful. It's traditionally served as a starter or restorative sipping soup, especially at gatherings and fish fries.

1 hr 10 min 6 servings 245 cal

Ingredients

  • 2 pounds whole snapper or other firm white fish, cleaned and cut into chunks
  • 8 cups water
  • 1/2 pound yellow yam, peeled and cut into chunks
  • 1 green banana, peeled and cut into chunks
  • 1 chayote (cho cho), peeled and cubed
  • 1 medium potato, peeled and cubed
  • 1 medium carrot, sliced
  • 1 small onion, sliced
  • 4 scallions, cut into 2-inch pieces
  • 4 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole (pierced once with a knife)
  • 1 tablespoon butter
  • 1 lime, juiced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon whole black peppercorns
  • 1 small dumpling (spinner), optional, for the broth

Method

  1. 1

    Rinse the fish chunks and rub with lime juice; let sit 10 minutes, then rinse again with cool water.

  2. 2

    In a 6-quart pot, bring the water to a boil over high heat.

  3. 3

    Add the yam, green banana, potato, carrot, and chayote. Simmer until the vegetables begin to soften, about 15 minutes.

  4. 4

    Stir in the onion, scallions, garlic, thyme, whole scotch bonnet, salt, and peppercorns.

  5. 5

    Add the fish chunks and butter to the pot, and if using, drop in the dumpling.

  6. 6

    Reduce heat to medium-low and simmer gently until the fish is cooked through and the vegetables are fork-tender, about 20 minutes.

  7. 7

    Remove the scotch bonnet pepper and thyme sprigs, and taste the broth, adjusting salt as needed.

  8. 8

    Ladle the fish tea into bowls, making sure each portion gets fish, vegetables, and broth. Serve hot.