How to make jamaican fish tea

Start with boiling water in a pot.

Add 1 chicken bouillon to the boiling water and smash it to ensure it dissolves.

Add pimento seeds and garlic to the pot.

Add pumpkin and carrot to the pot to dissolve by the end of the cooking process.

Add 2 headless snapper to the pot and let it cook to flavor the broth.

Remove the fish from the pot once cooked and debone it using a fork and then your hands.

While deboning the fish, add yam to the pot to cook.

Add irish potato to the pot after the yam.

Add seasonings: thyme, 1 whole scotch bonnet pepper, and chopped green onions to the pot.

Let the irish potato cook until tender, which should be quick due to small cuts.

Once everything is cooked, add fish noodle mix by Grace to the pot and stir to dissolve.

Add 3-5 okra to the pot, being cautious of slime.

Add shrimp to the pot and cook for 3-5 minutes, ensuring not to overcook them.

Add the deboned fish back to the pot along with black pepper and stir gently to keep fish chunky.

Let the fish tea cook for an additional 3 minutes until everything is heated through.

Equipment Needed

Spice Level: