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Jamaican fish soup

Jamaican fish tea soup

Learn to cook the very tasty fish soup,
Prep Time 15 mins
Cook Time 35 mins
Course Soup
Cuisine Jamaican
Servings 5 Servings
Calories 183 kcal


  • 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
  • Water


  • 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.
Keyword Jamaican fish tea soup, seafood