Jamaican Fish Tea Soup

Learn to cook this very refreshing fish soup or fish tea, as we Jamaicans call it.

Course Soup

Cuisine Jamaican

Keyword Jamaican fish tea soup, seafood

Prep Time 15

Cook Time 35

Servings Servings

Calories 84kcal

Author Lesa

Wash fish with vinegar, lemon and drain.
In a large soup pot, place the fish with 2½ cups of boiling water, the onion, garlic, scallion and a tsp of salt. Put on medium heat and bring to a boil.
Add the fish and cook for 10 to 15 minutes until the fish is soft.
Once the fish cook, remove from the pot and debone the.
Add the carrot, yam, pumpkin, chocho (Chayote), thyme, pimento (allspice), scotch bonnet pepper and more water to cover the food in the pot - I had 2 cups of boiling water. Cover and bring to a boil.
If you wish, sieve the soup mix. Combine with four tablespoons of cold water.
Cover and leave to cook on medium to low heat for 30 to 35 minutes. Halfway through, add the okra and the fish. At this point taste if the soup is season to your liken.
Once the food in the pot is cooked, remove the scotch bonnet pepper and thyme stems and serve.

I used more pumpkins in my soup but adjusted the amount in the list above, so you won't have your soup looking like a pumpkin soup instead of fish tea. Also, my soup could do with more okra, so I adjusted it in the list above.
Jamaican soups aren't soup without dumplings. If you wish to add dumplings to your soup, I've added an ingredients list above.
In the picture instruction above, I have added the fish back to the pot right after deboning. But it is better to add the fish later to stop it from breaking apart as much.