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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.

  • 0 people already cooked this dish.
  • Total: 20min
    Cooking: 20min
  • Portions: 14
  • Difficulty: Easy

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.

Utensils

  • can

Nutritional information 123kcal = 515kj /per portion

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

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