Bahamian Fish Chowder

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

Procedures

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.