Name: Caribbean Fish Tea
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Trinidad & Tobago
Ingredients: 4 small green bananas, peeled and sliced; 1.2 litres/2 pints water; 110 g/4 oz chopped onion; 110 g/4 oz chopped carrot; 2 fresh bay leaves (or 1 dried); 1 tsp salt; 1 tsp black peppercorns; 1 kg/2 lb 4 oz juicy fresh fish, e.g. red snapper, grouper or bream; chopped fresh parsley, chandon beni or coriander or snipped fresh chives, to garnish; 3 thyme sprigs; 650 g/1½ lb selection of ground provisions, e.g. yam, breadfruit or eddoes, cut into cubes; 2 tomatoes, peeled, de-seeded and chopped; ½ tsp sugar; 2 scotch bonnet peppers; 300 ml/½ pint dry white wine

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Any hot edible liquid is called ‘tea’ in the Caribbean, including fish broth. This can also be made with fish heads and bones instead of whole fish but the addition of some of the flesh makes it into a more substantial dish. This is the soup that so impressed me at Grande Riviere in Trinidad.

Ingredients

1 kg/2 lb 4 oz juicy fresh fish, e.g. red snapper, grouper or bream

Method

To make the broth, place the fish, white wine, onion, carrot, peppercorns, salt, bay leaves, thyme, sugar, hot pepper and water in a large pot and bring to the boil. Reduce the heat to low, cover the pot and cook for 30 minutes. Be careful not to pierce the hot pepper at any point.
Remove from the heat and allow to cool a little. Then strain the stock through a

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Caribbean Fish Tea

Ingredients

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