Jamaican Fish Tea

Ingredients

• 1 lb (450g) fish fillets (snapper or grouper) 1 lb (450g) fish fillets (snapper or grouper)
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) crab legs 1 lb (450g) crab legs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 sprigs thyme 2 sprigs thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and minced scotch bonnet pepper. Sauté until the onions are translucent.
2. 2.
   Add the thyme sprigs and ground allspice to the pot. Stir well to combine the flavors.
3. 3.
   Pour in the fish or vegetable broth and water. Bring the mixture to a boil.
4. 4.
   Add the diced tomatoes, carrots, and potatoes to the pot. Reduce the heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. 5.
   Gently place the fish fillets, shrimp, and crab legs into the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through.
6. 6.
   Season with salt and pepper to taste. Remove the thyme sprigs from the pot.
7. 7.
   Ladle the Fish Tea into bowls and garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and free from any unpleasant odor. If snapper or grouper is not available, you can substitute with other firm white fish such as cod or halibut.
• Scotch bonnet pepper — Handle with caution as it is very spicy. Wear gloves while handling and mincing the pepper to avoid skin irritation. Adjust the amount according to your spice tolerance.

Tips & Tricks

• For a richer flavor, you can add a splash of coconut milk to the soup.
• Serve the Fish Tea with a side of Jamaican festival bread or cornbread for a complete meal.
• If you prefer a spicier soup, leave the seeds in the scotch bonnet pepper or add a dash of hot sauce.
• Feel free to customize the seafood selection based on your preferences and availability.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will intensify over time.

Serving advice

Serve the Jamaican Fish Tea hot in individual bowls. Accompany it with a wedge of lime for a tangy burst of flavor. Provide spoons and napkins, as this soup is meant to be enjoyed heartily.

Presentation advice

Garnish each bowl of Fish Tea with a sprig of fresh cilantro or parsley. The vibrant green color will add a pop of freshness to the dish. Serve the soup in colorful ceramic bowls to enhance its visual appeal.