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.

Course Main Course, Soup

Cuisine caribbean, Jamaican

Diet Gluten Free

Keyword fish soup, fish tea

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 236kcal

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

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.