Fish tea is a beloved Jamaican soup that’s light, flavorful, and perfect for a quick pick-me-up or a warm, comforting meal. Unlike heavier soups, fish tea is more of a brothy, herbal infusion that’s delicately spiced, making it a popular choice at gatherings or even as a remedy for colds. It’s traditionally made with fresh fish, and the broth is infused with simple seasonings and vegetables, resulting in a dish that’s both nourishing and satisfying. If you remember sipping on a bowl of this flavorful soup at a beachside cookout or during a family gathering, here’s how to bring those memories back with this classic Fish Tea recipe.

Jamaican Fish Tea Soup

Ingredients:

For the Soup:

• 2 lbs fresh fish (snapper, parrotfish, or doctor fish), cleaned and cut into pieces
• 8 cups water
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small piece of fresh ginger, peeled and smashed
• 1 Scotch bonnet pepper, whole (optional, for heat)
• 1 medium carrot, sliced
• 1 small Irish potato, diced
• 1 green banana, sliced (optional)
• 1/2 cup pumpkin, diced (optional)
• 2 pimento berries (allspice)
• 1 packet fish soup mix (optional, for added flavor)
• Salt and black pepper to taste
• 1 lime, juiced
• Fresh parsley or cilantro, for garnish (optional)

Preparation Summary:

Prepare the Fish:

1. Clean and cut the fish into medium-sized pieces. In a large pot, add the fish and 8 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes until the fish is cooked and the broth is infused with the flavor of the fish.

Strain the Broth:

1. Once the fish is cooked, carefully remove the fish pieces from the pot and set them aside. Strain the broth to remove any bones or scales, then return the clear broth to the pot.

Add the Vegetables:

1. Add the chopped scallion, thyme, onion, garlic, and ginger to the pot. Stir in the carrot, Irish potato, green banana, and pumpkin (if using). Let the soup simmer for another 15-20 minutes until the vegetables are tender.

Season the Soup:

1. Drop in the whole Scotch bonnet pepper, being careful not to burst it unless you prefer a spicier soup. Add the pimento berries and the fish soup mix (if using). Season with salt, black pepper, and lime juice to taste.

Final Touches:

1. Return the cooked fish to the pot, allowing it to warm through for about 5 minutes. Be careful not to over-stir the soup, as the fish can break apart easily.
2. Remove the Scotch bonnet pepper before serving to control the heat level.

Cool & Serve:

1. Ladle the fish tea into bowls, ensuring each serving gets a good mix of fish and vegetables. Garnish with fresh parsley or cilantro if desired.

This Jamaican Fish Tea is light yet flavorful, making it a perfect appetizer or a soothing remedy for any day. Whether you’re serving it at a family gathering or just enjoying it on a quiet evening, this soup is sure to bring a taste of Jamaica to your table. For more insights and detailed instructions on making authentic Jamaican fish tea, visit Cook Like a Jamaican. Enjoy this delightful dish and let it transport you to the shores of the Caribbean!