Fish Tea

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1 pot
• Serves: 4-5

ingredients

• 2 teaspoons chopped thyme
• 2 teaspoons chopped parsley
• 2 teaspoons chopped chives
• 1 ounce butter
• 1 large fish head, cleaned, eyes in tact (or more to taste)
• 2 pints water
• 1 1⁄2 teaspoons salt
• 1 onion, chopped
• 3 medium sized potatoes, peeled & diced
• 2 cloves
• 1⁄4 teaspoon pepper

• TO GARNISH

• 1 teaspoon chopped chives
• 1 teaspoon chopped parsley

directions

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.