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Grenadian Fish Tea
A light yet flavorful broth-based soup, 'Fish Tea' is a popular Grenadian dish featuring tender pieces of white fish, root vegetables, and aromatic herbs, perfect as a starter or a light meal.
đ§ Ingredienser
- 1 lb White fish fillets(such as snapper, grouper, or tilapia, cut into chunks)
- 8 cups Water
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 1 medium Cho-cho (chayote)(diced)
- 3 sprigs Thyme
- 2 stalks Scallions(chopped)
- 1/2 small Scotch bonnet pepper(pierced, optional for heat)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
In a large pot, combine water, chopped onion, minced garlic, diced carrots, diced potatoes, diced cho-cho, thyme sprigs, chopped scallions, and the pierced Scotch bonnet pepper (if using).
- 2
Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
đĄ Proffstips: Ensure vegetables are cooked through but not mushy. - 3
Gently add the fish chunks to the pot. Season with salt and black pepper to taste.
- 4
Simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
đĄ Proffstips: The fish should be opaque and firm. - 5
Remove the thyme sprigs and Scotch bonnet pepper before serving. Ladle the fish tea into bowls and garnish with fresh chopped parsley.
đĄ Proffstips: Adjust seasoning if necessary.
đĄ Proffstips
- âFor a richer flavor, you can add a small piece of salted pigtail or ham bone to the broth while simmering the vegetables.
- âIf you prefer a thicker soup, you can add a few small pieces of dasheen (taro root) or dumplings.
- âEnsure the Scotch bonnet pepper is pierced, not cut, to release its flavor without making the soup excessively spicy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like dasheen, yam, or eddoes.
- For a spicier kick, finely mince a small piece of the Scotch bonnet pepper and add it directly to the broth.