This fragrant broth-based Caribbean fish soup, also known as fish tea, is made with hearty veggies, potatoes, and various types of fish and seafood.
This fish soup was introduced to me by my bestie Vince who grew up eating fish tea regularly in Jamaica. Chef and Owner of Irie Kitchen, a local organic Jamaican restaurant here in West Michigan, I was lucky enough to have Vince cook me fish tea. I’ve had it on my mind ever since!
Traditionally, Caribbean Fish Soup (fish tea) can take many hours to prepare and is on the spicier side, so I’ve created a 30-minute weeknight version that can be made mild OR spicy, depending on your preference.
If you’re looking for some other Jamaican recipe options I encourage you to try some of my other favorites such as my Jamaican Fish Escovitch or Jamaican Rice and Peas.
Ingredients
- Seafood: My family loves seafood, so we usually do a mixture of shrimp and a mild white fish, like tilapia, snapper, or halibut.
- Broth: Chicken broth or fish stock both work well for this soup.
- Veggies: Potatoes, celery, carrots, and onion all add flavor, vitamins, and heartiness to the soup.
- Garlic: Pungent, nutty, and somewhat sweet once it starts cooking.
- Thyme: Earthy, peppery, and aromatic.
- Lime: Some bright acidity to balance out the flavors.
- Scotch bonnet pepper: The preferred type of chili pepper is a scotch bonnet. These are on the spicier side, however, so I suggest skipping it if you prefer a mild soup.
How to Make Caribbean Fish Soup
Step 1. Start your fish tea by washing and preparing your produce.
Step 2. In the bottom of a large soup pot, heat some oil and add the onion, carrot, and celery mirepoix. Cook until tender.
Step 3. Add the thyme, garlic, and (if you want it spicy) scotch bonnet. Once fragrant, add the potatoes and the chicken broth.
Step 4. Once boiling, stir in the fish and shrimp.
Step 5. Reduce heat to a simmer, and cook for 30 minutes.
Step 6. Garnish with more fresh thyme, cilantro, and lime juice.
Serve and enjoy your Caribbean Fish Soup (Fish Tea)!
More Soup Recipes
- Slow Cooker Pho Inspired Soup
- Minestrone Soup
- Turkish Red Lentil Soup
- Green Chile Stew
- Lamb Vegetable Soup
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Ingredients
Instructions
- Heat olive oil over medium-high heat in a large soup pot. Add onion, carrots and celery, plus a pinch of salt and pepper, and saute until tender, about 7-9 minutes, stirring frequently.
- Add garlic and thyme to the pan along with scotch bonnet pepper if you want it to be spicy. (Leave out the pepper to keep mild.) Saute until fragrant, about 30 seconds. Add potatoes to the pan, along with chicken broth, and stir well.
- Bring to a boil then stir in shrimp and fish along with a pinch of salt and pepper.
- Reduce to low and simmer 30 minutes. Serve with minced cilantro, onion and lime juice.
Nutrition
Frequently Asked Questions
When serving, I love to squeeze in a bit of fresh lime juice, minced white onion, and fresh cilantro. These final garnishes add a ton of flavor, texture, and balance to the rest of the dish. They make everything else pop on your palette.
Any mild white fish works well including cod, halibut, grouper, tilapia and more. But you could really use anything your local fishmonger has!
Despite the name, it isn’t tea at all. “Fish tea” refers to the clear, highly seasoned broth that’s created as the fish gently cooks, making it lighter and more broth-forward than a typical creamy or chunky fish chowder.
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