Unlike most other Caribbean soups Fish Tea is really a starter more than a meal. A few veggies some fresh herbs and a firm meaty fish are all you really need to create this light refreshing Jamaican soup.
Make sure that the fish is thoroughly cleaned and that all scales and gills are removed. Wash in cold water with lime juice. Place the fish in a large saucepan over medium heat. Add water, salt, pepper, allspice, and garlic to pot. Cover and let the fish simmer for 15 minutes. While the fish cooks prepare the remaining ingredients. Vegetables can be peeled or washed and cut into small pieces with the skin on. If you are using fish filet, skip this step. If using whole fish, remove the fish from the pot and separate the flesh from the bones. Discard the bones and return the fish to the pot. Add all the remaining ingredients, except the scotch bonnet to the pot. Stir well. Use the spoon to break the fish into smaller chunks if necessary. Add more water if needed. Add the pepper and cover the pot. Simmer for an additional 15 to 20 minutes, until vegetables are cooked. Add more salt and pepper if needed. Serve while hot.
Notes
For Trinidadian flavor add 1 stalk of celery, 3 - 6 okras and ¼ cup chives