Fish Tea

JAMAICA

A spicy, cure-all, one pot soup

1½ lb Fresh Whole Fish, (Traditionally Doctor Fish or Red Snapper, but any strong-tasting sea fish can be used) Traditionally Doctor Fish or Red Snapper, but any strong-tasting sea fish can be used
4 oz pumpkin peeled and chopped cut into two inch pieces
6 oz yellow yam peeled and chopped cut into two inch pieces
1 medium chayote chopped into 1 inch pieces
4 oz okra chopped
2 oz carrots diced
2 oz onion diced
3-4 green onions sliced
1½ tsp salt or to taste
2-4 cloved garlic finely chopped
3 sprigs fresh thyme
1-2 scotch bonnet pepper chopped
5 allspice berries cracked
1 pack fish tea soup mix
4½ cups water

Wash fish with vinegar, lemon and drain.
In a large soup pot, place the fish with 2½ cups of boiling water, the onion, garlic, scallion and a tsp of salt. Put on medium heat and bring to a boil.
Add the fish and cook for 10 to 15 minutes until the fish is soft.
Once the fish is cooked, remove from the pot and debone then set aside.
Add the carrot, yam, pumpkin, chocho, thyme, pimento (allspice), scotch bonnet pepper and more water to cover the food in the pot – I had 2 cups of boiling water. Cover and bring to a boil.
Add the soup mix to the boiling pot. Cover and leave to cook on medium to low heat for 30 to 45 minutes. Halfway through, add the okra and the fish. Taste the soup and add salt, more scallion, or chopped scotch bonnet (for extra spicy soup) to taste.
Once the food in the pot is cooked, remove the thyme stems and serve.

Course: Dinner, Lunch

Region: North America

Diet: Gluten Free

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