Caribbean Fish Soup (Fish Tea)

4.5 (34 ratings)

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Ingredients

1 tablespoon extra virgin olive oil
1 medium onion (diced)
1 large carrot (peeled and diced)
2 stalks celery (diced)
2 tablespoons fresh thyme (minced)
2 cloves garlic (minced)
1 scotch bonnet pepper (optional - minced)
2 cups quartered Yukon gold potatoes
8 cups chicken broth (or fish stock)
1 pound raw shrimp ( peeled, deveined)
1 pound raw mild white fish (such as tilapia, halibut or snapper - cut in 2-inch chunks)
salt and pepper (to taste)
minced cilantro, onion and lime juice (to serve)

1
Heat olive oil over medium-high heat in a large soup pot. Add onion, carrots and celery, plus a pinch of salt and pepper, and saute until tender, about 7-9 minutes, stirring frequently.
2
Add garlic and thyme to the pan along with scotch bonnet pepper if you want it to be spicy. (Leave out the pepper to keep mild.) Saute until fragrant, about 30 seconds. Add potatoes to the pan, along with chicken broth, and stir well.
3
Bring to a boil then stir in shrimp and fish along with a pinch of salt and pepper.
4
Reduce to low and simmer 30 minutes. Serve with minced cilantro, onion and lime juice.