Fish Tea

This Caribbean staple is a light, restorative soup built on gently poached fish, fresh aromatics, and a soft hum of island spice. Generations of cooks have simmered seaside gleanings with clean water, bruised yard herbs like thyme and scallion, warm pimento, and a cautious touch of fiery Scotch bonnet pepper. What makes this version special is how quickly it comes together—often in about 45 minutes—yet it tastes as if it simmered all day. A final squeeze of lime, a whisper of salt, and a pinch of black pepper bring the pot to life right before serving.

Ingredients

• 1 whole cleaned fish (about 1–2 lb; head and bones included for flavor)
• 8 cups water
• 1 lime, halved (for cleaning and serving)
• 2 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 6–8 crushed pimento berries
• 4 sprigs thyme
• 2 stalks scallion, chopped
• 3 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 1 medium onion, sliced
• 1 medium carrot, sliced into coins
• 8 oz peeled and diced pumpkin
• 1 medium waxy potato, diced
• 6 pods okra, trimmed
• 1 cup coconut milk
• 1 whole Scotch bonnet pepper (kept whole; do not burst)

Preparation

1. Clean the fish: Rinse with cool water, rub with half a lime, rinse again, then pat dry. Lightly season both sides with a pinch of salt and a pinch of black pepper, and let it sit for 10 minutes.
2. Prep aromatics: Roughly bruise the scallion and thyme with the side of a knife to release oils. Smash the garlic, slice the ginger and onion, and crush the pimento berries.
3. Prep vegetables: Slice the carrot, dice the pumpkin and potato, and trim the okra.

Cooking Process

1. Build the broth base: In a pot, add the water, pimento, thyme, scallion, garlic, ginger, and onion. Bring to a gentle boil, then lower to a lively simmer for 15 minutes to extract flavor.
2. Add hearty vegetables: Stir in the pumpkin, carrot, and potato. Simmer until just tender, about 12 minutes.
3. Poach the fish and enrich: Nestle the fish into the pot, add the coconut milk, and drop in the whole Scotch bonnet pepper. Simmer gently until the fish flakes, about 8 minutes. Do not burst the Scotch bonnet pepper.
4. Finish vegetables: Add the okra and cook for 4 minutes.
5. Season: Taste and adjust with salt and black pepper. Remove the whole Scotch bonnet pepper and herb stems of thyme and scallion. Let the soup stand for 2 minutes.

How to Enjoy

Ladle the soup into warm bowls, ensuring a good balance of tender fish and vegetables. Finish each bowl with a squeeze of fresh lime and, if desired, a final pinch of salt and black pepper. The fragrant base of thyme, scallion, and pimento should be bright yet gentle, with the whole Scotch bonnet pepper contributing warmth without overpowering heat.

Tips and Variations

• Heat control: Keep the Scotch bonnet pepper whole for a mild glow; remove earlier for less heat.
• Body and richness: Adjust creaminess with more or less coconut milk. For a clearer style, reduce or omit the coconut milk and rely on the pumpkin for body.
• Finishing: A last-minute grate of ginger can lift the aroma. Always balance with a squeeze of lime, a touch of salt, and a pinch of black pepper.

Make-Ahead, Storage, and Reheating

Cool quickly and refrigerate in a covered container for up to 48 hours. Reheat gently until steaming, about 5 minutes on the stove. If flavors mellow, refresh with a little salt, a pinch of black pepper, and a bright squeeze of lime.