Fish tea

Fish tea
prep: 15 minutes
cook: 15 minutes
serving: 2

Nutrition Facts

each serving
KCal 241
Carbs 25.7g
fiber 7.7g
Protein 23.8g
Fat 3.1g
Saturates 0.6g
Sugars 12.5g
Salt 0.15g
Fruit/Veg Portion 3

Ingredients

all 15 types
  1. 1 stick celery, quartered
  2. 1 carrot, diced
  3. 1 bay leaf
  4. 2 cloves garlic, crushed
  5. 2cm ginger root, grated
  6. half tsp ground allspice
  7. 2 sprigs fresh thyme
  8. 1 fish stock cube, dissolved in 600ml water
  9. 1 red pepper, chopped
  10. 50g okra, cut into 2cm chunks
  11. 1 small green banana or plantain, (100g), cut into slices
  12. 1 courgette (200g), chopped
  13. 4-6 spring onions, chopped
  14. 1 Scotch bonnet pepper, halved
  15. 200g red snapper fillets, cut into chunks

Directions

3 steps in total
Step 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.

Step 2

Add the red pepper, okra, green banana and chayote and cook for a further 5 minutes.

Step 3

Finally, add the spring onions and pepper, stir, add the red snapper chunk, cook for 3-4 minutes and serve.

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