Jamaican Wrenchman & Doctor Fish Soup (Authentic Fish Tea)

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 After a cold front hit the island last week, the temperature in my parish dipped to 14°C. On a chilly day like that, nothing beats an authentic Jamaican fish soup. While "fish tea" without ground provisions isn't as common as it used to be, this hearty version is loaded with dumplings and yam is exactly what you need to warm up. For this recipe, I used the traditional favorites: Doctor Fish and Wrenchman (Soldierfish). These fish currently go for about $800 per pound, plus $100 per pound to have them cleaned. I bought 6 pounds in total and used two of each for this pot.

A spoonful of golden Jamaican fish soup being lifted from a stainless steel pot, showing a rich broth with visible pieces of carrots and ground provisions

Recipe Details

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Servings: 4–6 people

Ingredients

Fish

  • 2 Doctor fish, seasoned with salt and all-purpose seasoning
  • 2 Wrenchman fish, seasoned with salt and all-purpose seasoning

Vegetables

  • 1 slice curry pumpkin, diced
  • 1 Irish potato, peeled and diced
  • 1 carrot, peeled and diced

Provisions

  • 1 lb. yam, chopped
  • 1 cocoa (cocoyam), chopped
  • Flour and salt (for spinners/dumplings)

Aromatics

  • 2 cloves garlic, crushed
  • Pimento seeds
  • 1 stalk scallion
  • Fresh thyme
  • 1 whole green hot pepper

Flavoring & Liquid

  • 1 packet fish soup mix (strained to use powder only)
  • 4 cups water

Video

Instructions

  1. Add the seasoned fish to a pot with the water, garlic, pimento seeds, pumpkin, Irish potato, and carrot.
  2. Cook on medium heat for about 15 minutes. Remove the fish and allow it to cool, then debone and set the flesh aside.
  3. Add the chopped yam and cocoa to the boiling pot.
  4. Mix flour with a pinch of salt, roll into small spinners, and add them to the soup along with the strained soup mix, scallion, thyme, and the whole green pepper.
  5. Return the deboned fish to the pot and simmer on medium‑low heat for 15 minutes.

This soup should have a light consistency, more like a tea than a thick stew. Allow it to rest for 5 minutes before serving so the flavors can fully come together.

Frequently Asked Questions

What is the difference between Jamaican Fish Soup and Fish Tea?

In Jamaica, fish tea is traditionally a light, thin broth often served as an appetizer at parties or dances. While some people prefer it strictly as a liquid broth, many authentic versions include small pieces of yam, cocoa, and spinners to make it more filling.

What are the best types of fish for Jamaican Fish Soup?

The most traditional choices are Wrenchman (Soldier fish) and Doctor fish. These are preferred for the rich, distinctive flavor they give to the broth.

Why do you remove the fish and debone it?

Removing the fish makes the soup easier and safer to eat. Adding the flesh back near the end keeps the pieces chunky instead of breaking down into the liquid.

How much does Wrenchman and Doctor fish cost in Jamaica?

These fish currently sell for about $800 per pound, with an additional $100 per pound if you choose to have them cleaned by the vendor.

Why use a green hot pepper instead of a red one?

A whole green scotch bonnet or habanero is used mainly for aroma. Added whole with the stem intact, it flavors the soup without making it overly spicy.

A stainless steel bowl containing several fresh maican and Wrenchman Doctor fish
The secret to an authentic Jamaican fish tea: a fresh catch of Doctor fish and Wrenchman (Soldier fish). These traditional varieties are prized for the deep, rich flavor they bring to the soup, It is well worth the $800 per pound!


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