Summer Fish Tea
Fish tea is an endlessly flexible soup recipe found across the Caribbean, consisting of fish, starchy vegetables like pumpkin and yellow yam, and seasonings, which can all vary depending on the cook. Some prepare it with a helpful packet labeled "fish tea flavored soup mix," while others prefer making it from scratch with fresh fish heads. This weeknight version lands somewhere in the middle, showcasing tender-crisp summer vegetables like corn and green beans in a delicate broth scented with ginger, allspice and juicy hunks of snapper. If Scotch bonnet chiles are unavailable, habanero will work. Making a small puncture in the whole pepper will allow some heat to permeate the broth, but not an overwhelming amount. For a spicier soup, make a larger incision. To make this soup preparation even faster, you can cut the vegetables for the soup while the broth simmers.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1whole (1 1/2-pound) snapper or 1 pound snapper fillets, cut into 1 1/2-inch pieces
- Salt and freshly ground black pepper
- 1large yellow onion, quartered
- 8thyme sprigs
- 1(3-inch) piece ginger, scrubbed and sliced
- 1tablespoon whole allspice berries
- 2fresh or dried bay leaves
- 3ears corn, kernels cut off, cobs reserved
- 1whole Scotch bonnet or habanero chile
- 6ounces green beans, trimmed and cut into 1-inch pieces
- 3medium carrots, peeled and cut into small chunks
- 12ounces Yukon gold potatoes, scrubbed and diced
- 4scallions, thinly sliced
Instructions
Step 1
Season the snapper generously with salt and pepper on all sides. Refrigerate until ready to use.Step 2
In a large pot, combine the onion, thyme, ginger, allspice, bay leaves and naked cobs. Add 8 cups of water and bring to a gentle boil over medium heat. If using a whole fish, add it to the water and return to a simmer. Cover and cook for 15 minutes, until the water is perfumed and the fish, if using, is just opaque throughout.Step 3
Carefully transfer the fish to a plate. Strain the broth through a sieve and return to the pot or remove the aromatics with a mesh strainer. Season the broth generously with salt and pepper.Step 4
Make a small incision in the Scotch bonnet to allow some spice to permeate the broth. Add the corn, green beans, carrots, potatoes and the Scotch bonnet to the seasoned broth, return to a simmer and cook on low, covered, for about 15 minutes, or until the carrots and potatoes are tender. If you used a whole fish, remove the fillets and reserve, discarding the head, tail and bones.Step 5
If using raw snapper fillets, add to the soup and poach uncovered for 3 to 4 minutes, until just cooked through. If using cooked fillets, heat through in the soup for 1 minute. Remove the Scotch bonnet and stir in the scallions.