Miles’ fish tea


This hot and tasty Jamaican fish soup is speedy, spicy, easy to make and full of flavour.


  • 1 red snapper (approximately 1kg/2lb 4oz), filleted, bones and head reserved
  • 3 tbsp Jamaican fish seasoning powder
  • 2 lemons, juice only
  • small bunch fresh thyme
  • 4 garlic cloves, crushed
  • 1 large carrot, sliced into 1cm/½in rounds
  • 2 green bananas or plantains, peeled, sliced to 2cm/1in rounds
  • 2 cho cho (available from West Indian markets or delicatessens), sliced into 1cm/½in discs
  • 1 yam, peeled, sliced into 1cm/½in discs
  • 1 green Scotch bonnet chilli, top sliced off
  • 6 spring onions, trimmed