Fish Tea

Fish Tea is a Jamaican fish soup distinguished by its comparatively light, aromatic broth. This profile follows Luke Pyenson's red-snapper version with potato, carrot, chayote and green plantain, reflecting one established selection from a dish with many household variations.

Red snapper gives the broth a clean savoury depth, while thyme, scallion, ginger and allspice make it fragrant. Scotch bonnet contributes fruity heat and the vegetables add mild sweetness and body without turning the broth heavy.

The soup has a clear to lightly cloudy golden broth with flakes of fish and small pieces of pale and orange vegetables. It remains fluid and brothy, with tender vegetables and moist fish rather than a dense purée or stew.