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.

Let's cook it
Difficulty Easy
Portions: 14

Ingredients

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

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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