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 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
Directions
3 steps in totalStep 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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