How to Make Jamaican Fish Tea (Fish Soup)

"Fish tea" may seem like an odd name for a fish soup, but there is a reason for this name choice. The reason has to do with the fact that the broth for this soup is very thin, containing only a few ingredients. In Jamaica, where I grew up, it is typically a summertime soup—although I enjoy eating it year round.

Let me tell you what fish tea IS NOT:

• It's not a tea.
• It's not something you drink out of a dainty teacup that is decorated with flowers.

Now let me tell you what fish tea IS:

• It's a soup that I enjoy during the summers, especially on a rainy day.
• It’s a fish-based soup laden with lots of delicious goodness in every bite.

When I was growing up in Jamaica, we used the whole fish in this soup. This meant that when we were drinking it, we were constantly looking out for bones.

When I make this soup today, however, I use de-boned fillets. It is much easier to eat, and it's much safer, as well—especially if there are children at the table.

• 8 cups water
• 1 teaspoon sea salt
• 1 pound pumpkin, chopped
• 6 small potatoes, chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 1 green sweet pepper, chopped
• 1 red sweet pepper, chopped (optional)
• 1 habanero pepper
• 2 to 4 scallions, chopped
• 2 sprigs thyme
• 2 cloves garlic, chopped
• 1 teaspoon black pepper, ground
• 1 teaspoon rosemary
• Your choice of herbs and spices; e.g., cumin, basil, oregano (optional)
• 2 pounds fish fillet (any type)
• 1 (15-oz. can) coconut milk
• 1 teaspoon apple cider vinegar

1. In a large stockpot, add 8 cups of water and salt. Bring to the boil.
2. Add pumpkin. Cook for about 10 minutes to soften the pumpkin.
3. Add potatoes, onion, carrot, peppers, scallions, and garlic.
4. Add herbs and spices. Boil for about 10 minutes, or until the vegetables have softened.
5. Add fish and coconut milk. Stir well.
6. Bring the soup back up to the boil, then reduce to a simmer. Cook for about 30 more minutes.
7. Enjoy!

Any kind of fish can work well for this dish. The choice depends entirely on your preference. I often use snapper, which is a traditional choice for this tea.

If you are purchasing a whole fish, you can simply ask the butcher to fillet it for you. Or it's entirely reasonable to just use the whole fish.

When I was growing up, my grandmother made this soup using the whole fish, head included, with bones. I once had a bad experience when a fish bone became lodged in my throat, requiring medical attention. When I had children, I decided to use fillets to avoid the possibility of this happening to my kids. Now, I am able to enjoy the dish without any anxiety about bones.

Although I prefer to use fresh vegetables, it's also possible to use canned vegetables for this recipe. Examples of great canned items include:

• Green beans
• Carrots
• Corn

Another ingredient that will enhance the flavor of the fish tea (but is purely optional) is Grace Fish Tea Seasoning. This is not a required ingredient, but it is one that you may want to consider using—especially if this is the first time that you are making the recipe. It will add body and flavor to the soup, without the need to add other herbs or seasonings. As an aside, this premade seasoning can also be used to season chicken and other meats.

Traditionally, Jamaican fish tea contains dumplings, and when I make this soup I like to include them. If you would like to try making the dumplings, too, I have included a video below that will guide you.