Jamaican Fish Tea Soup Recipe
Jamaican Fish Tea Soup is a comforting and flavorful soup.
It’s a light and hearty dish that brings together the fresh taste of fish with the bold spices and ingredients that make Jamaican food special.
Whether you need a quick, nourishing meal after a long day or want a reminder of the islands, this Jamaican Fish Tea Soup recipe is sure to help.
Jamaican Fish Tea Soup is easy to make and full of fresh fish, herbs, and vegetables that will give you a delicious taste of Jamaica in every spoonful.
What is Jamaican Fish Tea Soup?
Jamaican Fish Tea Soup is a light, broth-based soup that’s popular in Caribbean cuisine, especially in Jamaica.
Despite the name, Jamaican Fish Tea is not actually tea, but a savory soup made with fish and vegetables.
Jamaican Fish Tea Soup is typically served as a meal, and though it’s light, it’s surprisingly filling. In Jamaica, it’s loved for its simple ingredients and versatility.
Why You Will Love This Jamaican Fish Tea Soup Recipe
1. Healthy & Nutritious: Fish Tea Soup is loaded with vitamins and minerals. It’s a wholesome and balanced dish that is perfect for those seeking a light yet satisfying meal.
2. Quick & Easy: Unlike other soups that may require hours of simmering, Jamaican Fish Tea Soup is relatively quick to make. It comes together in under an hour, making it a great option for a weeknight dinner.
3. Bursting with Flavor: The fresh herbs and Scotch bonnet peppers bring a fragrant, slightly spicy kick to the soup that pairs perfectly with the delicate taste of the fish.
4. Great for Cold Weather: Though Jamaica is warm year-round, this soup is perfect for cooler days.
5. Authentic Jamaican Experience: If you’re looking to experience a slice of Jamaican culture, this dish offers an authentic taste of the islands. The unique blend of spices and fresh ingredients will transport your taste buds to the Jamaica with every spoonful.
Ingredients for Jamaican Fish Tea Soup
To make a delicious Jamaican Fish Tea Soup, you’ll need the following ingredients:
- Fresh Fish: Snapper, parrotfish, or any firm white fish
- Fresh pumpkin (optional)
- Okra
- Yellow yam
- Chocho (chayote)
- Corn (optional)
- Carrots, sliced
- Green bananas
- Irish potato (optional)
- Garlic, minced
- Onion, chopped
- Scotch bonnet pepper
- Fresh thyme
- Pimento (allspice) berries
- 2 scallions, chopped
- Fish tea soup mix
- Water
- Salt
- Lime
- Vinegar
- Dumplings (Spinners) (optional)
- Four
- Water
- Salt
Essential Kitchen Tools
- Large Soup Pot: You’ll need a big pot to hold the fish, vegetables, and dumplings.
- Strainer: To remove fish bones and skin if desired after cooking.
- Knife & Cutting Board: For prepping the vegetables and fish.
- Ladle: For stirring and serving the soup.
- Serving Bowls: Fish Tea Soup is best served warm.
How to Make Jamaican Fish Tea Soup
To make Jamaican Fish Tea Soup, start by cleaning the fish with vinegar and lime juice, then drain. Prep the vegetables, chopping pumpkin (optional), yam, chocho, carrots, and green bananas. If desired, prepare dumplings by mixing flour, water, and salt.
Simmer the fish with garlic, onion, and scallions for 10-15 minutes, then remove, debone, and strain the broth. Add chopped vegetables, dumplings, thyme, and pimento to the pot, covering with water. For extra flavor, add soup mix and a whole Scotch bonnet pepper. Simmer for 30-35 minutes, adding okra halfway through.
Finally, season with salt, remove the Scotch bonnet, and serve warm with fish, vegetables, and broth in each bowl.
🥄✨ You can view the step-by-step instructions and the full recipe below.
What to Serve It With
Jamaican Fish Tea Soup is typically enjoyed on its own as a light meal, but you can serve it with:
- Bread: Jamaican bread or regular bread works perfectly with this soup.
- Crackers: Jamaican Water Crackers are a classic pairing with Jamaican Fish Tea Soup.
Jamaican Fish Tea Soup Recipe: FAQs
1. Can I use any type of fish for Fish Tea Soup?
You can use any firm white fish like snapper, parrotfish, or doctor fish for Jamaican Fish Tea Soup.
2. Are dumplings and pumpkin necessary in Jamaican Fish Tea Soup?
No, dumplings and pumpkin are optional. Jamaican Fish Tea Soup is traditionally quick and light, so leaving out dumplings can simplify preparation. Pumpkin adds flavor, but too much can turn the broth orange. For a clear broth, use only a little pumpkin or skip it entirely. Pumpkin was used in this recipe.
3. Are all the ground provisions necessary?
No, you don’t need to use all the ground provisions listed. In Jamaica, people often use what’s available. You can customize the soup by omitting certain ground provisions (like corn or Irish potatoes) based on availability or preference, while still enjoying a delicious soup.
4. Which Fish Tea Soup Mix should I use?
Grace Fish Tea Soup Mix is a popular option in Jamaica. It adds extra flavor and a rich color to the soup. However, other brands can be used.
5. Is Jamaican Fish Tea Soup spicy?
It can be! The Scotch bonnet pepper adds heat, but you can control the spiciness by not piercing the pepper. If you prefer no heat, you can leave the Scotch bonnet out altogether.
6. Can I make this soup spicier?
Yes, if you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.
With this recipe, you’ll be able to make a delicious, authentic Jamaican Fish Tea Soup that brings the flavors of the Jamaica right to your table!
Jamaican Fish Tea Soup Recipe
Course: SoupsCuisine: Jamaican6
servings15
minutes30
minutes225
kcalEnjoy this authentic Jamaican Fish Tea Soup and bring the warmth and delicious flavors of Jamaica straight to your dining table.
Ingredients
1 lb fresh fish (snapper, doctor fish or parrotfish, cleaned and cut into pieces).
½ lb fresh pumpkin, peeled and chopped (optional)
6–8 pieces of okra, sliced or whole
1 medium yellow yam, peeled and chopped
1 medium chocho (chayote), peeled and diced
1 corn, cut into 2-inch pieces (optional)
2 medium carrots, sliced
2 green bananas, peeled and chopped into 1 to 2-inch pieces
1 medium Irish potato, peeled and diced (optional)
3 cloves garlic, minced
1 medium onion, chopped
1 Scotch bonnet pepper (whole, for flavor)
4 sprigs fresh thyme
1 teaspoon pimento (allspice) berries
2 scallions, chopped
1 packet Fish Tea soup mix
8 cups water
Salt to taste
Lime: 1, juiced, to wash the fish1 tsp Vinegar, to wash the fish
- For the Dumplings (Spinners) (optional):
1 cup flour
water (to form dough)
Pinch of salt
Instructions
- Prepare the Fish:
- Wash the fish in a mixture of water, vinegar and lime juice. Drain all excess water from the fish.
- Prepare the Vegetables:
- Peel and chop the pumpkin, yellow yam, chocho, carrots and Irish potato.
- Slice the corn into 2-inch pieces and chop the onion, garlic, and scallion.
- Peel the bananas by cutting off both ends with a paring knife, then make a shallow slit along the length of the skin. Use your fingers to remove the peel then chop into 1-2 inch pieces.
- Prepare The Dumplings (Optional):
- Dumplings are optional for Jamaican Fish Tea soup. If want dumplings, combine flour, water, and a pinch of salt until the dough is firm, then roll them into thin, long pieces (spinners).
- Start Cooking the Fish:
- Place the fish in a large soup pot along with the chopped onion, scallion, garlic, and a tsp salt.
- Cover the ingredients with boiling water until about an inch over the fish and let it cook for about 10 to 15 minutes on medium heat until the fish is cooked though and soft.
- Debone the Fish:
- Once the fish is cooked, remove it from the pot and carefully debone it.
- Strain the soup if desired to remove any small bones.
- Add Vegetables:
- Add the chopped carrots, chocho, yellow yam, green bananas, pimento (allspice) and thyme into the pot. Also add pumpkin, potatoes and the dumplings (spinners) (if you are using these ingredients)
- Add Boiling Water:
- Pour in enough boiling water to cover all the ingredients. Make sure the vegetables and fish are covered with water.
- Stir everything together gently.
- Add the Soup Mix and Scotch Bonnet Pepper:
- Stir in 1 packet of the Fish Tea Soup Mix for extra flavor and color.
- Add the whole Scotch bonnet pepper without cutting it, as this will add a mild heat to the soup without overpowering it.
- Be sure not to break the pepper to avoid making the soup too spicy.
- Simmer and Cook:
- Cover the pot and reduce the heat to a medium to low to simmer.
- Let the soup cook for 30-35 minutes, stirring occasionally to prevent sticking.
- Be careful not to burst the Scotch bonnet pepper while stirring.
- Add Okra (Halfway Through):
- Halfway through cooking, add the okra to the pot.
- Once the soup begins to bubble and the ingredients start to soften, reduce the heat further and allow the flavors to meld.
- Keep an eye on the pot to prevent burning or the water from drying out. Gradually add 2-3 teaspoons of hot water if needed to avoid sticking and to maintain the right consistency.
- To avoid overcooking the vegetables, check them gradually as the soup simmers. The vegetables should be soft but not overcooked.
- Taste and Adjust:
- Once the vegetables are tender (a fork should easily sink all the way through), and the soup has taken on a rich color, taste the soup to see if more salt is needed.
- You may remove the Scotch bonnet pepper at this point to prevent the soup from becoming too spicy. You may remove the thyme as well.
- Serve:
- Serve the soup warm, with all the vegetables, ground provisions and fish in each bowl.
Notes
- If you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.
- You can use any firm white fish like snapper, parrotfish, or doctor fish for Jamaican Fish Tea Soup.
Dumplings and pumpkin are optional. Jamaican Fish Tea Soup is traditionally quick and light, so leaving out dumplings can simplify preparation.- Pumpkin adds flavor, but too much can turn the soup orange. For a clear broth, use only a little pumpkin or skip it entirely. Pumpkin was used in this recipe.
You don’t need to use all the ground provisions listed. In Jamaica, people often use what’s available. You can customize the soup by omitting certain ground provisions (like corn or Irish potatoes) based on availability or preference, while still enjoying a delicious soup.
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