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.