Hot and Spicy Jamaican Fish Tea
Prep time
Cook time
Total time
A spicy Jamaican soup served hot in cups that will please your palate and build your immunity against colds and the flu.
Recipe type: Soup
Cuisine: Jamaican
Serves: 8 small cups
  • 900g/ albs fish head (snapper, butterfish, doctor fish, goat fish, sultan ibrahim, sea bream seabass)
  • 3 stalks scallion
  • 3 large cloves garlic
  • 5 sprigs fresh thyme
  • 250g/ ½lb potato
  • 100g/ ¼lb okra, thinly sliced
  • 3 large onions, quartered
  • Handful whole allspice berries
  • 1 whole scotch bonnet pepper to taste (substitute with habanero pepper)
  • 1 Kallo organic garlic & herb stock cube (substitute with other vegetable stock cube but taste before adding extra salt)
  • 1 litre / 4cups/ 32oz water
  • 1 tsp sea salt (or add salt if needed, to taste)
  1. Wash fish head properly in water and half a lime and rinse thoroughly to get rid of the lime flavour.
  2. In a stock pot, add water, fish, onions, scallion, thyme, garlic, allspice and stock cube.
  3. Bring to a boil then reduce to a simmer and cook partially covered with a space in the lid for 90 minutes.
  4. Add potatoes and whole scotch bonnet pepper then cook for another 15 mins.
  5. Add sliced okra and cook for another 15 minutes. Remove pepper if you cannot handle too much spice, otherwise, leave it. For added intense heat, puncture the skin of the pepper.
  6. Pour into small cups and serve immediately.
Recipe by Chef and Steward® at