Fish tea has long been a favorite starter before meals, especially at events on the island. Normally, fish tea is served in a little foam cup, and it can be a meal or a soup. It is more of a broth soup or a light soup, and this is mainly because, typically, true Jamaican soups are hearty, thick, and resemble a stew more than a bowl of soup.
Unlike most other traditional Jamaican soups, fish tea is quick and easy to make and can be ready within an hour. Fish tea is normally made with small, cheap fish such as sprat or herring, but you can use any fish that you have or prefer. Red snapper is quickly becoming a favorite because it has very few bones and it is very fleshy.
You can make fish tea as hearty as you would prefer it, and this recipe has included slightly more vegetables, such as cabbage and carrots, but you are free to leave these out if you are looking for a fish tea that will serve as more of an appetizer.
This recipe has been tried and tested by many Jamaicans and has been a favorite in many households for years. It is what many would call the perfect version of fish tea, which is full of fish, vegetables, and flavor.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- 4 small fish, whole
- 8 cups water
- 2 chayote (cho cho), sliced
- 2 medium carrots, sliced
- 3 medium green bananas, sliced
- ¼ green bell pepper, sliced
- ¼ red bell pepper, sliced
- 1 medium onion, sliced
- 2 green onion stalks
- Salt and black pepper (to taste)
- 2 sprigs fresh thyme
- 1 scotch bonnet pepper
- ¼ teaspoon hot pepper sauce
- 1 tablespoon margarine or butter
Cooking Method
- Remove the heads of the fish and set them aside. Filet the fish and set the flesh aside.
- Put the fish heads and bones in a stock pot and add 4 cups of water. Boil for 10 minutes.
- Drain fish stock and discard of the heads and bones.
- Add 4 cups of water to stock and bring to the boil.
- Add the green bananas, chayote, and carrots to the fish stock and bring to rapid boil.
- Add the onions, green onions, and bell peppers; then add salt and black pepper, thyme, and the hot pepper sauce. Stir.
- Place the scotch bonnet pepper and the fish fillets in the soup and boil on a medium-high temperature for 10 minutes
- Stir in the margarine or butter and boil for another 5 minutes
- Serve while hot and enjoy!
Jamaican Fish Tea Video
Here’s a quick video which walks you through preparation. It may not be the exact same method above but pretty similar. You can also find similar jamaican fish tea recipes online.
