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Fish tea

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Fish tea
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
25.7g
Fibre
7.7g
Protein
23.8g
Fat
3.1g
Saturates
0.6g
Sugars
12.5g
Salt
0.15g
Fruit/Veg Portion
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, (100g), cut into slices
1 courgette (200g), chopped
4-6 spring onions, chopped
1 Scotch bonnet pepper, halved
200g red snapper fillets, cut into chunks
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Method

Method

Recipe 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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