Recipe courtesy of Cheryl Smith

Fish Tea (Caribbean Bouillabaisse)

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  • Total: 1 hr 45 min
  • Prep: 1 hr
  • Cook: 45 min
  • Yield: 8 to 10 servings
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4 tablespoons butter

1 medium onion, small dice

4 scallions, sliced; separate green and white

6 garlic cloves, crushed

4 sprigs thyme

2 bay leaves

6 to 8 cups fish stock, recipe follows

2 large Yukon gold potatoes, peeled and large-diced

1 1/2 cups butternut squash, large dice

1 chayote, diced

1 Scotch Bonnet pepper, whole

2 (1-inch thick) tile fish steaks

3 (pound) black sea bass, filleted and cut into 2-inch pieces, save bones

3 (1 pound) red snappers, filleted and cut into 2-inch pieces, save bones

1 pound sweet water prawns, with heads

Salt and fresh ground pepper

1/4 cup cilantro, chopped


  1. In a large braiser over medium heat melt butter; add onions, garlic, scallion whites, thyme, and bay leaves. Allow to sweat for 5 minutes then add fish stock, raise heat and bring to a simmer. Add potatoes, squash, chayote, Scotch Bonnet pepper, and a little salt. When potatoes are tender, begin layering fish, start with tile, then bass, snapper, and shrimp then adjust with salt and pepper. Simmer fish until firm and flakes to the touch, about 10 to15 minutes. Sprinkle scallion greens and cilantro over top and serve.
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