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Belizean Fish Tea
A light yet flavorful broth-based soup, often made with white fish, root vegetables, and a hint of spice. It's a popular and comforting dish, especially enjoyed for breakfast or as a light meal.
🧂 食材
- 1 lb White fish fillets (e.g., snapper, grouper)(cut into chunks)
- 6 cups Water or fish stock
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 stalk Celery stalk(chopped)
- 1 medium Carrot(chopped)
- 1 medium Potato(peeled and diced)
- 1 small Cho-cho (chayote)(peeled and diced)
- 2 sprigs Fresh thyme
- 1/4 cup Fresh cilantro(chopped)
- 1/2 Scotch bonnet pepper(whole, or to taste)
- to taste Salt
- to taste Black pepper
- for serving Lime wedges
👨🍳 步驟
- 1
In a large pot, combine water or fish stock, chopped onion, minced garlic, chopped celery, chopped carrot, diced potato, diced cho-cho, and thyme sprigs.
💡 專業提示: Using fish stock will enhance the overall fish flavor. - 2
Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes, or until the root vegetables are tender.
- 3
Add the fish chunks to the pot. If using a whole scotch bonnet pepper, add it now.
💡 專業提示: Be careful not to overcook the fish. - 4
Continue to simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily. Remove the thyme sprigs and scotch bonnet pepper if you don't want it too spicy.
💡 專業提示: The fish should be opaque and easily separated. - 5
Stir in the chopped cilantro. Season with salt and black pepper to taste.
💡 專業提示: Add cilantro just before serving to maintain its fresh flavor. - 6
Serve hot, with lime wedges on the side for squeezing into the soup.
💡 專業提示: A squeeze of lime brightens the flavors.
💡 專業提示
- ✓For a spicier broth, you can prick the scotch bonnet pepper a few times before adding it.
- ✓Adjust the amount and type of vegetables based on preference and availability.
- ✓This soup is often enjoyed with a side of saltine crackers.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a small amount of coconut milk for a creamier broth.
- Include other seafood like shrimp or mussels.