Fish Tea

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: 1 hr
• Serves: 4-5
• Yields: 1 pot

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.