Jamaican Fish Tea with Yam and Green Banana
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Ingredients
- 400 g white fish fillets (such as pollock)
- 250 g white yam, peeled and cubed
- 2 green banana, peeled and sliced
- 2 carrots
- 1 onion
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
- 1 lime
Nutrition (per serving)
- Calories
- 241 kcal
- Protein
- 21.1 g
- Carbohydrate
- 34.7 g
- of which sugars
- 7.3 g
- Fat
- 1.3 g
- of which saturates
- 0.2 g
- Fibre
- 6.4 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the sliced onion, carrots, thyme sprigs and the whole scotch bonnet chilli into a large pot with 1 litre water and bring to the boil.
- 2
Add the white yam and simmer for 15 minutes until almost tender.
- 3
Add the sliced green banana and simmer for a further 10 minutes.
- 4
Cut the fish into chunks and add to the pot. Simmer gently for 6-8 minutes until the fish flakes easily and is cooked through.
- 5
Lift out the scotch bonnet, squeeze in the lime juice and ladle the soup into bowls.
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