Jamaican Fish Tea
2 lb. fish heads
8 cups water
3 slices hot pepper
6 green bananas
1 tomato, chopped
1 sprig thyme
2 stalks escallion, crushed
1 scotch bonnet pepper
Salt to taste
Black pepper
Place the fish in water and bring to boil, then cover the pot and reduce the heat to medium. Cook the fish for 30 minutes, then strain the stock. Remove all the flesh from the bones, return this to the stock, and add the bananas, tomato, thyme, escallion and whole and sliced hot pepper. Bring to the boil again, then simmer until the bananas are tender. If the soup is too thick add some water, then add salt and pepper to taste. Remove the hot pepper, without breaking it, and serve it very hot.
Enough for 4.

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