Recipe by jenny butt

Tourists in the local fish market often reject the fish head with a shudder, but local people pounce on it, knowing the tasty and nourishing "tea' it will make. From Caribbean Cooking for Pleasure, Mary Slater.

Ingredients Nutrition


  1. Fry chopped herbs in butter, without allowing them to brown.
  2. Add the fish head, water & salt.
  3. Bring to the boil in a large saucepan.
  4. Skim, add vegetables & cloves & pepper.
  5. Simmer for 35 - 40 minutes, until all the vegetables are soft.
  6. Remove fish head, skin & bone it, flake the flesh and return to the soup.
  7. Serve sprinkled with chives & parsley.
  8. NOTE:.
  9. For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.

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