Ever heard of Jamaican fish tea? If you’ve ever spent time near the coast of Jamaica, chances are you’ve heard someone ask, “Yuh want some fish tea?” Despite the name, it’s not an actual tea but a light, spicy fish soup that Jamaicans swear by for comfort and nourishment.
The soup is deeply rooted in Jamaican culinary tradition. I grew up watching my family make this coastal classic on Saturdays and special events, or especially after a day by the sea. The broth is thin but full of flavour, with just the right mix of fresh fish, herbs, and ground provisions.
What Is Jamaican Fish Tea?
Fish tea is Jamaica’s version of a fish broth (but some households make it a bit thicker), a spicy, aromatic soup made with fresh fish, scallions, thyme, Scotch bonnet pepper, and starchy vegetables like yams and green bananas. Unlike thick soups such as pumpkin soup, it’s more like a clear, seasoned broth that warms you right through.
It’s a dish with deep coastal roots, often made with the catch of the day. Some say it’s an energy booster, others call it a cure-all, but everyone agrees it’s downright delicious.
This dish is an everyday pick-me-up, often served at beachside stalls or gatherings. It’s light, but hearty enough to keep you going. The best part? It’s ready in under an hour.
Jamaican Fish Tea Ingredients (for Two Servings)
You’ll need simple, fresh ingredients that bring out the natural taste of the fish and herbs. For the best flavour, use fresh whole fish, such as snapper, doctor fish, or butterfish, which are traditional choices.
Ingredients :
- 1 medium whole snapper (about one pound or any firm white fish such as parrotfish or doctor fish, cleaned and cut into chunks
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 stalks scallion, chopped
- 1 sprig thyme
- 1 small Scotch bonnet pepper (whole, for flavour—not heat)
- 1 small onion, sliced
- 2 cloves garlic, crushed
- 1 small piece of pumpkin (about ½ cup, diced)
- 1 small Irish potato, peeled and diced
- 1 small carrot, peeled and sliced
- 1 green banana, peeled and cut into chunks
- 6 – 12 okras, sliced (optional)
- 1 teaspoon butter (optional, for richness)
How to Make Jamaican Fish Tea Soup
Making fish tea Jamaican style is simple but calls for patience and balance. You want the flavours to come together without the fish breaking apart too much.
Step 1: Sauté the Aromatics
In a medium stock pot, add the butter and let it melt.
Next, toss in the scallion, thyme, garlic, onion, and Scotch bonnet pepper. Sauté the aromatics, onion, garlic, and thyme with the butter, but do not brown them. The kitchen should start smelling amazing right about now.
Step 2: Boil the Base
Next, add the water and bring to a boil. Add the pumpkin, potato, carrot, and green banana. Allow the veggies to simmer for about 10 minutes until slightly tender.
Step 3: Add the Fish
Gently place the fish pieces into the pot. Lower the heat to medium and let it cook for 5–10 minutes until the fish is tender but not falling apart. Avoid stirring too much—swirl the pot gently.
Step 4: Season and Finish
Add salt and black pepper. Taste and adjust seasoning as needed. Simmer for another 2 minutes to blend all the flavours.
Remove the Scotch bonnet pepper before serving unless you want that extra heat.
Cooking Notes and Personal Tips
- Fish choice matters. Use fresh, firm fish so it doesn’t disintegrate in the broth. Snapper, doctor fish, or grunt are great options.
- Don’t overcook. Fish tea should remain light and clear, not thick or cloudy.
- Adjust the heat carefully. If you love spice, press the Scotch bonnet slightly to release more flavour without overpowering the broth.
- For extra zest, add a touch of lime juice before serving, and it brightens the flavours beautifully.
Sometimes, when I make this for just myself, I use fewer ground provisions and more fish, as it makes the broth stronger and more nourishing.
I’ve found that the type of fish you use really affects the final taste. Snapper gives a clean, slightly sweet flavour, while doctor fish brings more depth.
Also, I like adding a little pumpkin for colour and a hint of sweetness that balances the pepper beautifully.
If you prefer a spicier broth, pierce the Scotch bonnet slightly before adding it to the pot. For a milder soup, keep it whole.
Serving Suggestions
Fish tea is best enjoyed hot and fresh, right off the stove. Serve it in a deep bowl with a squeeze of lime for brightness. Some Jamaicans enjoy it with toasted hard-dough bread or crackers on the side for dipping.
Why You’ll Love This Recipe
This Jamaican fish tea recipe is simple yet soulful. It’s light enough for hot weather but hearty enough to feel like a meal. You’ll love the balance of earthy roots, herby aroma, and fresh ocean taste all in one bowl. Whether you’re Jamaican-born or just exploring Caribbean cuisine, this dish is a taste of island life you’ll come back to again and again.
Conclusion
Making Jamaican fish tea soup at home is easier than it looks, and once you’ve had a taste, you’ll understand why it’s so beloved. The key is fresh fish, simple ingredients, and that unmistakable Jamaican seasoning blend that ties everything together.
Fish tea is one of those simple Jamaican dishes that surprises people with its flavour. It’s light, comforting, and loaded with the essence of the Caribbean sea. I grew up seeing it served after fishing trips, family gatherings, or just as a pick-me-up on rainy days. Once you try it, you’ll see why Jamaican fish tea is such a cherished part of island life.
