Jamaican Fish Tea Soup Recipe
Jamaican Fish Tea Soup is an aromatic and flavorful soup that is not only delicious but also easy to prepare. This soup is best enjoyed piping hot, served in generous bowls with a side of crusty bread or fried dumplings for dipping. Its comforting warmth and bold flavors make it a perfect choice for chilly evenings or leisurely gatherings with friends and family.
Ingredients
- 1 Large Whole Snapper Fish ( or 5 snapper filets )
- 1 Grace Fish Soup Mix
- ½ lb Fresh pumpkin Cubed
- 3 Cloves Garlic
- ½ lb Yellow yam Cubed
- 1 Chocho (chayote) Peal and cubed
- 2 Corn (cut each corn into 5 pieces)
- 3 medium Medium carrots Peel and diced
- 1 cup Okra
- 1 medium onion Sliced
- 1 medium CocoYam
- 2 medium Potatoes
- 4 Cloves garlic crushed
- 1 Scotch bonnet pepper
- 2 Scallions (spring onions) Chopped
- 5 spting thyme
- 5 Pimento berries (Allspice)
- ½ tsp Salt to your taste
- 2 tbsp complete seasoning (to taste)
- 2 tbsp adobo (to taste)
- 2 tbsp black pepper (to taste)
- 15-20 cups Water Depends on your sized pot
Dumpling Ingredients
- 1 cup Plain flour
- 1/4 cup Water
Instructions
Prepare the Fish
- Soak the fish in vinegar, lime, or lemon cold water for 5 mins. Then rinse in cold water drain and set aside.
Prepare the Soup Base
- In a large pot, add water, snapper fish, scallion, garlic, thyme and pimento.
- Boil until the fish is soft. This will take at least 15-20 minutes.
- Remove the fish and set aside to cool.
Chop up Ground Food and Vegetables
- Peel and chop up fresh pumpkin into small to medium pieces. Then add it to the pot and boil until it’s dissolved.
- While the pumpkin boils chop up your yams, chocho, coco yam, and carrot into medium bite-size pieces. Take the skin off the banana and (place them in cold water while you chop so it doesn’t change the color).
- Chop up potato and corn and add them to a separate bowl of cold water.
- Dice up some onions and set aside.
Debone Fish
- When your fish is cooled carefully debone it and set it aside.
Add the Ground Food
- Add the onions, yams, chocho, coco yam and carrot stir the ingredients to combine them (Cook them until semi soft about 10 mins).
- After 10 mins add in your corn, banana, okra, and potatoes. scotch bonnet pepper, black pepper, and complete seasoning along with the Fish soup mix - Stir the ingredients to combine them and allow the flavors to infuse the soup.
Make the Dumplings
- In a medium bowl, add the flour and salt.
- Add the ¼ cup of water and mix to form a dough.
- Knead until the dough is smooth
- Grab a small (golf ball size) amount of the dough and roll it into the palm of your hands to create "spinners". To make regular-shaped dumplings form the doughball into discs.
Simmer the Soup
- Add dumpling to the pot then reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to develop.
Add the Fish
- Gently add the fish pieces to the pot, making sure they are submerged in the soup turn off the pot immediately after adding the fish.
Serve and Enjoy
- Remove the scotch bonnet pepper and thyme sprig from the pot.
- Ladle the hot Jamaican fish tea into bowls, making sure each serving has a generous amount of fish and vegetables.
Video
Nutrition
Serving: 4gCalories: 209kcalCarbohydrates: 33gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 9217mgPotassium: 748mgFiber: 9gSugar: 4gVitamin A: 1233IUVitamin C: 47mgCalcium: 331mgIron: 4mg
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