Summer Fish Tea
Published July 31, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1whole (1½-pound) snapper or 1 pound snapper fillets, cut into 1½-inch pieces
- Salt and freshly ground black pepper
- 1large yellow onion, quartered
- 8thyme sprigs
- 1(3-inch) piece ginger, scrubbed and sliced
- 1tablespoon whole allspice berries
- 2fresh or dried bay leaves
- 3ears corn, kernels cut off, cobs reserved
- 1whole Scotch bonnet or habanero chile
- 6ounces green beans, trimmed and cut into 1-inch pieces
- 3medium carrots, peeled and cut into small chunks
- 12ounces Yukon gold potatoes, scrubbed and diced
- 4scallions, thinly sliced
Nutritional analysis per serving (6 servings)
178 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 12 grams protein; 606 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the snapper generously with salt and pepper on all sides. Refrigerate until ready to use.
- Step 2
In a large pot, combine the onion, thyme, ginger, allspice, bay leaves and naked cobs. Add 8 cups of water and bring to a gentle boil over medium heat. If using a whole fish, add it to the water and return to a simmer. Cover and cook for 15 minutes, until the water is perfumed and the fish, if using, is just opaque throughout.
- Step 3
Carefully transfer the fish to a plate. Strain the broth through a sieve and return to the pot or remove the aromatics with a mesh strainer. Season the broth generously with salt and pepper.
- Step 4
Make a small incision in the Scotch bonnet to allow some spice to permeate the broth. Add the corn, green beans, carrots, potatoes and the Scotch bonnet to the seasoned broth, return to a simmer and cook on low, covered, for about 15 minutes, or until the carrots and potatoes are tender. If you used a whole fish, remove the fillets and reserve, discarding the head, tail and bones.
- Step 5
If using raw snapper fillets, add to the soup and poach uncovered for 3 to 4 minutes, until just cooked through. If using cooked fillets, heat through in the soup for 1 minute. Remove the Scotch bonnet and stir in the scallions.
Private Notes
Comments
I made this as a surprise for my Jamaican husband and 1st thing he said when he tasted it was "Oh! You made fish tea." I couldn't find whole snapper so I used whole Paloma as the head is the whole point. It is also known as fish head soup. It was very good with the Paloma and I could barely tell the difference.
Allison - you ask if fish other than red snapper works here. It does. You want a lean, meaty white fish, not a rich oily one (like salmon for example). Some of the fish sold in the US as snapper really is rockfish and rockfish would work here. Also fish like cod or lingcod or grouper. I think you could also use halibut or seabass but those would up the cost of making the dish.
What is paloma? Where is it available? And, would fish filets such as hake also work?
Does anyone know what flavor the corn cob adds? Or is it just adding some starch? Fresh corn in the broth was very nice though!
Paloma pompano (Trachinotus paitensis)
Fish tea idea was new to me and so good. Used (cod) filets. The steeped corn broth was delicious flavors. (I simmered maybe 30 min.) Will make it again and think of what else I can use it for. (I steeped maybe 30 minutes.) Swapped out green beans for thawed frozen peas so added them in with the fish filets. Snapper, rock fish, lingcod, halibut will all work here.
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