Caribbean Fish Soup (Fish Tea)

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.

Traditionally 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.

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 for my birthday recently. I’ve had it on my mind ever since!

What’s great about Jamaican fish soup is that it’s super versatile and can be made with whatever seafood you have on hand or can find fresh at your local fishmonger. My boys love all types of seafood so we typically do a mixture of shrimp and a mild white fish such as tilapia, snapper or halibut.

Traditionally on the spicier side, the preferred type of chili pepper is a scotch bonnet pepper. These are on the spicier side, however, so I suggest skipping it if you prefer a mild soup.

If you’re looking for some other Jamacian recipe options I encourage you to try some of my other favorites such as my Jamaican Rice and Peas, Jamaican Fish Escovitch or Jamaican Rice and Peas.

Frequently Asked Questions:

Fresh thyme is also a great garnish if you’re not a fan of cilantro.

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Caribbean Fish Soup (Fish Tea)

Liz Della Croce

4.53 stars average

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.

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

CourseCourse: Main Dish, Soup

ServesServes: 6

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 medium onion diced
• ▢ 1 large carrot peeled and diced
• ▢ 2 stalks celery diced
• ▢ 2 tablespoons fresh thyme minced
• ▢ 2 cloves garlic minced
• ▢ 1 scotch bonnet pepper optional – minced
• ▢ 2 cups quartered Yukon gold potatoes
• ▢ 8 cups chicken broth or fish stock
• ▢ 1 pound raw shrimp peeled, deveined
• ▢ 1 pound raw mild white fish such as tilapia, halibut or snapper – cut in 2-inch chunks
• ▢ salt and pepper to taste
• ▢ minced cilantro, onion and lime juice to serve

Instructions

 

1. ▢
   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.
2. ▢
   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.
3. ▢
   Bring to a boil then stir in shrimp and fish along with a pinch of salt and pepper.
4. ▢
   Reduce to low and simmer 30 minutes. Serve with minced cilantro, onion and lime juice.

Nutrition

Serving: 1.5cupsCalories: 236kcalCarbohydrates: 13gProtein: 34gFat: 5gSaturated Fat: 1gCholesterol: 228mgSodium: 1799mgPotassium: 888mgFiber: 3gSugar: 2gVitamin A: 2191IUVitamin C: 40mgCalcium: 178mgIron: 5mg

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