THURSDAY, APRIL 10, 2025 12 COOKBOOK THE GLEANER | • 2 pounds whole fish, scaled and cleaned, or more to taste • 1 lemon, juiced • 8 cups water • 4 green bananas, chopped • 1 pound pumpkin, cut into 1-inch pieces, or more to taste • 2 potatoes, chopped • 2 ears corn, cut into 1-inch pieces • 4 ounces carrots, cut into 1/2-inch pieces • ½ cup chopped okra • 4 scallions, chopped • 1 hot chilli pepper • 2 cloves garlic, chopped • 1 teaspoon salt • 1 teaspoon ground black pepper • 4 sprigs fresh thyme, leaves stripped Fish Tea METHOD 1. Gather all ingredients. 2. Rinse fish with lemon juice; drain. 3. Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact. 4. Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, Chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. 5. Stir in fish pieces and simmer until flavours combine, about 5 minutes more. 6. Remove soup from heat and let stand before serving, about 30 minutes. Discard pepper. RECIPE TIPS You can slit the pepper before adding if you prefer more heat. When reheating leftovers, do not boil; it will break down the fish. Source: www.allrecipes.com
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