Jamaican Fish Tea (soup) #FishFridays | CaribbeanPot.com

Prep all ingredients: wash and chop celery stalk, okra, corn, jamaican yellow yam, onion, scallion, parsley, pumpkin, sweet potato, garlic, yukon gold potatoes, and carrot. This took about 20 minutes.

Wash and cut the king fish head into large pieces, removing gills and other inedible parts. Rinse with lemon juice and cool water, then drain.

In a soup pot over medium-high heat, add 12 cups of water and bring to a boil.

Add the fish pieces to the boiling water, treating it as a stock base.

Tie fresh thyme with string for easy removal later and add to the pot along with chopped celery leaves, onion, and smashed garlic cloves.

Season with sea salt and fresh ground black pepper, then add scallions. Bring to a boil and let simmer for about 15 minutes.

After 10 minutes of simmering, add chopped pumpkin, sweet potato, yukon gold potatoes, and jamaican yellow yam to the pot.

Add 4 cups of homemade fish stock to the pot and let simmer for 25 minutes to reduce and concentrate flavors.

After 25 minutes, add sweet corn and okra to the pot, cooking for an additional 5-10 minutes until okra is tender but not falling apart.

Skim off any froth or foam from the top of the soup as it simmers.

Remove the thyme bundle and scotch bonnet pepper from the pot, being careful to avoid breaking the pepper if you want to control the heat.

Fish out the large pieces of fish, remove the meat from the bones, and return the meat to the pot, discarding the bones.

Taste the soup for seasoning and adjust salt as needed before serving.

Equipment Needed

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Dietary