Jamaican Fish Tea Soup
Nicola Williams grew up enjoying fish tea, a traditional Jamaican dish that highlights the sustainable use of whole fish. This warming winter recipe celebrates the importance of fresh, local seafood. As a board member of the North America Marine Alliance (NAMA), based in Gloucester, Nicola is committed to preserving the rich seafood heritage that has thrived here for centuries. NAMA is building a grassroots movement to resist the threats posed by industrialization, including factory fishing and intensive fish farming, in order to uplift traditional and family fishers and ensure a sustainable future for local seafood.
Serves 6–8
FROM YOUR PANTRY:
¼ cup vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
32 ounces chicken broth or vegetable stock
1 chicken bouillon cube
8–10 dried allspice berries
1 tablespoon seafood boil seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon chili flakes
3 dried bay leaves
FROM YOUR FARMERS MARKET:
1 medium whole fresh fish (2–3 pounds) like scup, redfish, black sea bass or striped bass (gutted + scaled)
1–1½ pounds white fish filets (pollock, cape shark, halibut or hake), cut into 2-inch chunks
2 medium onions, chopped
2 medium carrots, sliced
2 stalks celery, chopped
2 small turnips, chopped
2 large Yukon Gold or sweet potatoes cubed
6 cloves garlic, smashed
6–8 sprigs fresh thyme
2 packed cups chopped amaranth, kale or collards
2 Scotch bonnet or habanero peppers, 1 whole for soup + 1 minced for garnish (optional)
3 sliced scallions, divided
Wash the seafood with ¼ cup vinegar, rinse, coat with 1 tablespoon of olive oil, and tie the whole fish in cheesecloth. Heat 1 tablespoon olive oil in a large pot over medium-high heat and sauté onion, carrots and celery seasoned with salt and pepper for 7–9 minutes. Add 1½ quarts of water, bring to a boil, then add the whole fish, broth, bouillon, turnips, potatoes, garlic, thyme and dried pantry spices (allspice, onion powder, garlic powder, chili flakes and bay leaves).
Cover and simmer for 10 minutes, then add the leafy greens and whole Scotch bonnet pepper; simmer for another 10 minutes and remove the pepper. Add the white fish chunks and seafood boil seasoning.
After 5 minutes, add half the scallions, adjust the seasoning with more salt and pepper, and simmer for 10–12 minutes more, until the vegetables are tender.
Remove the whole fish from the cheesecloth, flake flesh and discard bones; return fish to the pot. Serve, garnishing each portion with more scallions and optional minced Scotch bonnet pepper for added spice.
Store leftovers in the fridge for 2 days or freeze for up to a month.
Seasonal Substitutions: Use any braising greens instead of amaranth, collards or kale, and add carrot tops or okra. Swap onions or scallions for leeks, adding them with the whole fish. Use ⅛ teaspoon dried Scotch bonnet or ¼ teaspoon Cajun spices instead of fresh pepper. Replace seafood boil seasoning with 1 tablespoon Old Bay and smoked paprika. For variety, use crab claws, oysters or clams in place of white fish.
This article is brought to you by MASS FARMERS MARKETS, a nonprofit dedicated to growing farmers markets across Massachusetts. Find your nearest market at www.massfarmersmarkets.org/markets. For fresh, locally caught seafood, visit MFM’s Fish & Farm Market at the Boston Fish Pier, open June through October. Sign up for our newsletter for market updates, seasonal recipes and more!
