Food Month Pot-pourri – 5 Fish Recipes


Fish Tea

8 cups cold water

2 lb fish (heads or

bony fish such as parrot)

3 or 4 Irish potatoes,

peeled and cubed

1 tomato, chopped

1 sprig fresh thyme

1 onion, diced

1 whole Scotch bonnet pepper

Salt, pepper


1. Bring the water and fish to a boil in a large pot. Cover and reduce heat to medium. Simmer for 30 minutes. Strain the stock and remove the fish.

2. Remove all flesh from bones; discard bones.

3. Return fish to broth, along with the remaining ingredients.

4. Bring to a boil again, then reduce and simmer. Cook until potatoes are tender, about 10 minutes, adding more water if necessary. Remove the hot pepper without breaking it in order to get the flavour, not the heat. Serve hot.

Serves 8-10