Jamaican fish tea soup is one of my favourite Jamaican soups. This refreshing fish soup has a thin fish broth with very little solid food.
Fish Tea Soup
Why it is call fish tea? It is because the soup bit (broth) is much thinner that other type of Jamaican soups and usually contain less ingredients that other soups.
Also, according to us Jamaicans, tea is the remedy for every sicken and when we have the flu/cold we often drink fish tea.
In Jamaica, fish tea soup is usually made with doctor fish although any other fish can be used for the recipe. I love doctor fish for soup because of it unique taste.
Ingredients For Fish Soup
Here are the ingredients for making fish soup:
- Fish: The type of fish you use is up to you.
- Provisions: For this particular fish soup I am using green banana, yellow yam and pumpkin. The provisions use is really up to you. Some people like adding potato, I don’t like potato so I never do. I love cho cho (Chayote) in fish soup but couldn’t get any at the time of this recipe. Just remember not to add to many provision to your fish tea soup.
- Orka, Scotch bonnet pepper, scallion, onion, garlic, thyme, pimento (allspice), carrot: Essential to the recipe
- Flavour: Salt and fish tea soup mix.
How To Make Fish Tea Soup
- First you prepare the fish. Wash the fish with lime juice and vinegar then put it to boil for about ten minutes.
- Debone the fish. I personally just remover the backbone but when I’m preparing for my niece and nephew I will spend the time to remove the pin bones.
- Return the fish to the pot with all the other ingredients and let it cook. That how is it is to cook fish tea soup.
Serving The Soup
In Jamaica fish tea soup is usually serve as an appetiser at events such as parties, weddings, funerals and fun day out. At home the fish soup is serve as a whole meal for dinner.
More Soup Recipe:
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Jamaican fish tea soup
- 2 lbs Fresh fish
- 1 lb Pumpkin Peeled and chopped cut into two inches pieces
- 1 lb Yellow yam Peeled and chopped cut into two inches pieces
- 2 Green bananas Peeled and Chopped
- 12 Okra Chopped in two pieces
- 2 Carrots Diced
- 3 Cloves garlic Chopped
- 1 Onion Chopped
- 3 Sprig thyme
- 2 Stalks scallion Chopped
- 1 Scotch bonnet pepper
- 3 tsp Salt Or to taste
- 5 Pimento berries
- 1 pack Fish tea noodle mix
- 1 Lemons or lime To wash the fish
- ½ tsp Vinegar To wash the fish
- Wash fish in Vinegar or Lemon and drain.
- In a large soup pot place the fish along with 2 cups of water, the chopped onion, garlic, scallion and salt. Boil for 6-7 minutes.
- Remove from the pot and debone the fish and set aside.
- Add the carrot, yam, pumpkin, green banana, okra, thyme, pimento (allspice), scotch bonnet pepper and more water to cover the food in the pot. Bring to boil.
- In a cup, mix the fish tea soup mix with half cup of water, then pour it to the soup pot.
- Cover and leave to cook on medium to low heat until the banana and yam is tender.
- Return the fish to the pot. Taste and add salt if needed. Simmer for 5 to 10 minutes.
- Drop the scotch bonnet pepper in the pot whole, if you want your soup to be a bit more spicy, go ahead and burst it.
- Add the okra half way though cooking if you don’t want it to cook out.