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Fish tea

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A classic Caribbean dish that’s quick to make and easy to adapt according to whichever vegetables or fish you have available.
Serves
2
Prep
15 minutes
Cook
15 minutes
Each 501g serving contains (excludes serving suggestion)
KCal
241
Carbs
25.8g
Fibre
7.6g
Protein
23.8g
Fat
3.1g
Saturates
0.60g
Sugars
12.6g
Salt
1.50g
Portion Fruit & Veg
3
Ingredients
Ingredients
1 stick celery, quartered
1 carrot, diced
1 bay leaf
2 cloves garlic, crushed
2cm ginger root, grated
half tsp ground allspice
2 sprigs fresh thyme
1 fish stock cube, dissolved in 600ml water
1 red pepper, chopped
50g okra, cut into 2cm chunks
1 small green banana (or plantain), cut into slices
100g chayote, chopped
4-6 spring onions, chopped
1 Scotch bonnet pepper, halved
200g red snapper fillets, cut into chunks
Method
  1. Place the celery, carrot, bay leaf, garlic, ginger, allspice, thyme and fish stock in a pan. Bring to a gentle boil, add the lid, turn down the heat and simmer for 5 minutes.
  2. Add the red pepper, okra, green banana and chayote and cook for a further 5 minutes.
  3. Finally, add the spring onions and pepper, stir, add the red snapper chunk, cook for 3-4 minutes and serve.
Chefs tips
  • This works well with most fish such as chunks of salmon, cod, monkfish or large prawns.
  • If you can't get chayote, use deseeded cucumber or courgette - it won't need as much cooking so add in step 3 with the spring onions.
  • You can use any vegetables you have - sweet peppers, courgette, mangetout, baby corn or florets of broccoli or cauliflower.
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