If possible use raw shrimp as they will be more flavourful and less rubbery once added to the soup. Cod haddock halibut perch or any other flaky delicate flavoured fish can work well here. In a medium non reactive bowl stir together 1 tablespoon of melted coconut oil lime juice salt and pepper. Melt the butter in a large dutch oven over medium high heat. Now add the thyme celery onion scallions and black pepper.
Turn the heat down to low and allow that to cook for about 4 5 minutes. Boil for 6 7 minutes. In a large soup pot place the fish along with 2 cups of water the chopped onion garlic scallion and salt. Add the onions celery and a big pinch of salt. Wash the potatoes and cut small.
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Add fish and cook 2 minutes or until browned. Combine black pepper red pepper cumin and 3 4 teaspoon salt in a small bowl. The doctor fish and the wrenchman are the two fishes that are used to make fish soup in jamaica. Sprinkle salmon and snapper on both sides with spice mixture. Heat 1 1 2 tablespoons oil in a large nonstick skillet over high heat.
Heat your soup pot on a med heat and go in with the veg oil. Add the potatoes and salt to the strained soup. Cook stirring occasionally until the vegetables start softening about 7 minutes. 2 to 3 lbs fresh fish. Bring broth to a boil.
If you use the whole fish you should use 2 5 to 3 lbs. Traditionally fish tea can take many hours to prepare and is on the spicier side so i ve created a 30 minute weeknight version that can be made mild or spicy depending on your preference. Reduce heat to low. It is popular called fish soup in jamaica and not fish tea. Pour the contents through a strainer and remove all bones.
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It is popular called fish soup in jamaica and not fish tea. Turn the heat down to low and allow that to cook for about 4 5 minutes. Combine that fish garlic and water to boil until fish is off the bone of the fish. If possible use raw shrimp as they will be more flavourful and less rubbery once added to the soup.
