Fish Tea

Name: Fish Tea
Prep time: PTM
Cook time: 20 min
Total time: 20 min
Yield: 14.00 porciones
Ingredients: 14 Cups Cold Water; 2 Units Garlic; 0.5 Pound Carrots Raw; 6 Units Green banana; 3 Stalks Escallion; 2 Sprigs Thyme; 1 Unit Scotch Bonnet; 2 Pounds Snapper; 1 Teaspoon Allspice Powder; 1 Piece Chayote Fruit Raw

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

Total: 20min

Cooking: 20min
Portions: 14.00
Difficulty: Easy

Utensils

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

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