Fish Tea (Jamaican Fish Soup)

• servings: 4 servings
• total time: 1 hour 15 minutes

Ingredients

2 bunches scallions (about 14 scallions)

6 cups water

20 sprigs fresh thyme (from 1 small bunch), divided

1 (2-inch) piece unpeeled fresh ginger

1 1/2 teaspoons whole allspice

1 gutted, scaled and cleaned whole red snapper (1 pound)

Fine salt

1 medium russet potato (10 ounces), peeled and cut into 1/2-inch chunks

1 medium carrot, peeled and cut into 1/2-inch chunks

1 small chayote squash, cut into 1/2-inch chunks

1 green plantain, peeled and sliced 1/2-inch thick

2 Scotch bonnet peppers, divided

Directions

Trim 4 of the scallions and place them in a wide shallow pot or skillet with tall sides; chop the remaining scallions and set aside. To the pot, add the water, 10 sprigs of the thyme, the ginger and 1/2 teaspoon of the allspice. Set over medium heat and bring to a simmer.

Season the fish generously with salt, then add to the pot. Gently poach, adjusting the heat as needed to maintain a simmer, until the fish flakes easily and infuses the stock, about 20 minutes.

About 10 minutes into the fish poaching, in a large, deep pot combine the potato, carrot, squash and plantain, along with the remaining thyme sprigs, allspice, 1 of the Scotch bonnet peppers (left whole) and half of the chopped scallions.

When the fish is done poaching, use a thin, metal spatula to transfer it to a large plate. Set a fine-mesh strainer over the pot with the vegetables and pour the broth through it. Season to taste with salt and bring the liquid to a boil. Reduce the heat so the broth is at a gentle simmer and cook uncovered, until the vegetables are tender and the flavors are well incorporated, about 30 minutes.

While the soup cooks, carefully separate the fish from the bones and return it to the pot with the broth and vegetables. (Discard or compost the bones and the whole Scotch bonnet pepper.) Taste, and season the broth with more salt as desired.

Finely mince the remaining Scotch bonnet — use kitchen gloves or a fork to avoid touching the pepper directly. Taste a tiny piece to judge the heat level before adding to the soup.

When ready to serve, discard the thyme sprigs and as many of the allspice berries as you can (they often gather at the surface around the sides of the pot). Ladle into bowls, garnish with the remaining chopped scallions and minced Scotch bonnet, and serve hot.

Nutrition

• Calories: 317
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 42 mg
• Sodium: 170 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 28 g