Bahamian Fish Chowder
Recipe Description
The unusual ingredients in this recipe all work together to produce a pungent, spicy chowder that is a delight for the palate. The chowder is rich enough to serve as a main course for a luncheon or as a light entree for dinner, with crunchy garlic bread and a green salad.Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 1/2 teaspoons sofrito paste
- 1 fresh habanero pepper, seeds and stems removed, and chopped
- 1 cup chopped Onion
- 1/2 cup chopped celery
- 3/4 cup peeled and diced green plantains
- 1 cup diced Potato, cut in a 1/2 inch dice
- 1/2 teaspoon freshly ground cinnamon
- 1/2 teaspoon ground annatto seeds
- 2 pounds fish fillets (Grouper, Snapper, pompano)
- 3 cups fish stock
- 2 cups water
- 1 cup milk
- salt and pepper to taste
- Garnish: chopped scallions
Heat the olive oil in a large, heavy casserole pot and add the garlic, sofrito paste, habanero pepper, Onion, celery, plantains, and the Potato and saute for 5 minutes over a medium heat, stirring, until the onions start to wilt.
Then add the cinnamon, annatto, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add salt and pepper to taste.
Serve the soup in warmed bowls and garnish with the chopped scallions.
Then add the cinnamon, annatto, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add salt and pepper to taste.
Serve the soup in warmed bowls and garnish with the chopped scallions.
This article uses material from the "Bahamian Fish Chowder" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
