Fish tea, the aromatic fish soup of Jamaica, gets its name from a comparatively thin broth that buzzes with the perfume of allspice, thyme, scallion and Scotch bonnet pepper.
Cooking the fish in foil intensifies the flavour and, if you can’t get hold of red snapper, any firm, white fish will work well. Preheat the oven to 220C/425F/Gas 7. For the red snapper ...
Sitting around the dinner table with my wife’s family one night, I mentioned to my mother-in-law — born and raised in Kingston, Jamaica — that I wanted to learn to make fish tea, the aromatic fish ...