Traditional Jamaican Fish Tea Soup Recipe
Prep: 15 min · Cook: 45 min · Serves: 4–5
Ingredients
- 1 lb fish fillets or fish head
- 2 quarts water
- 1 green Scotch bonnet pepper
- 2 sprigs thyme
- 1 medium cho-cho (chayote), optional
- 1 package fish soup mix, optional
- 1 clove garlic, crushed
- 1 lb potatoes, cubed
Directions
- Bring 2 quarts of water to a rolling boil.
- Add the fish (fillets or head) and reduce heat slightly.
- Season with thyme, Scotch bonnet pepper, garlic, and optional fish soup mix.
- Cover the pot and cook for 20 minutes.
- Remove the fish from the broth and allow it to cool. Debone if desired.
- Add cubed potatoes and optional cho-cho to the broth, simmering for another 20 minutes.
- Return the deboned fish to the soup. Adjust seasoning and enjoy your comforting bowl of Jamaican Fish Tea Soup!
