Jamaican Fish Tea Soup 

INGREDIENTS

  • 2lb whole fish

  • 2 litres of water

  • 4 green bananas

  • 1 hot pepper (ideally scotch bonnet)

  • 4 scallion

  • 5 Sprigs thyme

  • 2 cloves of garlic

  • 2 potatoes

  • 2 carrots

  • 1 teaspoon salt

  • 1 teaspoon black pepper

INSTRUCTIONS

  • Wash the fish in water and lemon or lime juice.

  • If the fish has scales remove them by running a knife against the grain of the scales.

  • Bring the water to a boil, add the fish then simmer for half an hour. After 30 minutes remove fish from water and debone.

  • Chop the green banana, potato, garlic and scallion, and add along with unchopped scotch bonnet or habanero pepper, salt and black pepper to the fish stock.

  • Add the fish to the stock and simmer for another half an hour.

  • Serve in a bowl!

NOTES

  1. Do not cut pepper before putting into soup. It may become inedible because of the heat factor.

  2. Do not touch your eyes after touching peppers.

  3. Try the quick and easy alternative – Grace Fish Tea Pack.