I use doctor fish/ butter fish..any fish you like really but not cod.

Season your fish.

Put a pot of water on and season the water with spring onion/ peppers/ tyme/ a touch of garlic and anything else you may think appropiate.

Put the fish in.

Put the vegetable in shortly afterwards/ ( as the fish doesnt take long to cook compared to lamb/chicken). And any other ingrediants (such as scotch bonnet pepper). When you pu8t your dumplings in this will tend to thicken the soup slightly and give it some body.

Let it bubble for about 45-1hr. If you use salt ( which I dont) add to your taste.

Shortly you will have nice fish tea to drink. There is no fish stock to make. Alternatively you can use "Grace fish tea stock" but personally I find its too salty and has monosodium glutamate which I dont agree with.

Pity none of the other women on here could help you but thats a sign of the times.smoking-devil