Caymanian Fish Tea

About This Recipe

Despite its name, fish tea is a thin, boldly seasoned fish broth. Snapper or grouper is simmered with scotch bonnet, green onion, and allspice into a restorative soup that Caymanians swear by as a morning pick-me-up.

Ingredients

Serves 4

• 600 gsnapper or grouper(whole or pieces, cleaned)
• 1 wholescotch bonnet pepper(left whole, unpierced)
• 3 stalksgreen onion(bruised)
• 4 wholeallspice berries
• 1.5 litreswater
• 1 tspsalt

Instructions

1. 1

   Build broth

   Combine all ingredients in a pot. Bring to a boil over medium-high heat.

2. 2

   Simmer

   Reduce heat and simmer 20 minutes. Do not pierce the scotch bonnet.

   Piercing the pepper will make the broth very hot.

3. 3

   Strain

   Remove fish and flake the flesh. Strain broth to remove bones and aromatics.

4. 4

   Serve

   Return flaked fish to the broth. Serve in mugs or bowls.

Variations

• •

  Add green banana or yam for a heartier version.

• •

  Squeeze fresh lime into each serving.

Storage

Refrigerate up to 2 days; do not freeze as fish texture suffers.

Frequently Asked Questions