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Fish Tea

Perfect to get the party started, this flavourful soup features a delightful blend of fish and indigenous herbs, spices and vegetables of the Caribbean.

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  • Total: 20min
    Cooking: 20min
  • Portions: 14.00
  • Difficulty: Easy

Utensils

  • can

Nutritional information 123kcal = 515kj /per portion

  • 14.67 Grams Carbohydrates
  • 23.98 Milligrams Cholesterol
  • 542.68 Milligrams Potassium
  • 123.12 Energy
  • 31.67 Micrograms Food Folate
  • 2.23 Grams Fiber
  • 13.55 Milligrams Vitamin C
  • 44.71 Milligrams Calcium
  • 6.61 International unit Vitamin D
  • 0.50 Milligrams Iron
  • 0.86 Milligrams Vitamin E
  • 14.28 Grams Protein
  • 0.26 Grams Saturated Fats
  • 42.83 Milligrams Magnesium
  • 63.79 Milligrams Sodium
  • 359.56 Grams Water
  • 1.15 Grams Fats
  • 161.58 International unit Vitamin A

Ingredients

  • 14 Cups Cold Water
  • 2 Units Garlic Crushed
  • 0.5 Pound Carrots, Raw Cut into rings
  • 6 Units Green banana Rinse and cut into rings
  • 3 Stalks Escallion
  • 2 Sprigs Thyme
  • 1 Unit Scotch Bonnet Green, Whole
  • 2 Pounds Snapper
  • 1 Teaspoon Allspice Powder (Pimento)
  • 1 Piece Chayote, Fruit, Raw (cho-cho), medium sized, peeled cut into medium cubes)

Instructions

    1. Pour water into a 4-quart pot over high heat; add fish, all spice and garlic. Cover the pot and allow it to come to a boil.

    2. Remove the pot cover half-way and allow fish to cook until it separates from bone, (strain if desired to separate fish broth from fish flesh and bones), add the bananas and vegetables.

    3. Allow cooking until bananas and vegetables are cooked (al dente); serve immediately.

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