Quirky Foodster

Soups

Anguillian Fish Chowder

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20 min
Prep
30 min
Cook
4
Servings

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Ingredients

  • - 500 g (1.1 lb) firm white fish fillets (such as snapper or grouper), cut into chunks
  • - 2 tbsp vegetable oil
  • - 1 onion, diced
  • - 1 sweet pepper, diced
  • - 2 cloves garlic, minced
  • - 2 medium tomatoes, chopped
  • - 1 tbsp tomato paste
  • - 1 medium sweet potato, peeled and cubed
  • - 1 small christophene (chayote), peeled and cubed
  • - 1 litre (4 cups) fish or vegetable stock
  • - 2 sprigs fresh thyme
  • - 1 scotch bonnet pepper, whole and pierced
  • - Salt and black pepper, to taste
  • - 1 tbsp fresh lime juice

Method

  1. Season the fish chunks lightly with salt and pepper; set aside.
  2. Heat the oil in a large pot over medium heat. Sauté the onion and sweet pepper for 4 minutes until softened.
  3. Add the garlic and cook for 30 seconds, then stir in the chopped tomatoes and tomato paste, cooking for 3-4 minutes.
  4. Add the sweet potato, christophene, stock, thyme and whole scotch bonnet. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until the vegetables are just tender.
  5. Gently add the fish chunks and simmer for a further 6-8 minutes until the fish is cooked through and flakes easily.
  6. Remove the scotch bonnet and thyme stems, stir in the lime juice, adjust seasoning, and serve hot.

Introduction: Surrounded by reef-rich waters, Anguilla has a strong tradition of fresh fish cookery, and a hearty, tomato-based fish chowder is a common way to use the day’s catch.

Cultural Background: Surrounded by reef-rich waters, Anguilla has a strong tradition of fresh fish cookery, and a hearty, tomato-based fish chowder is a common way to use the day’s catch. Root vegetables like sweet potato and christophene are added to stretch the dish into a filling one-pot meal, often eaten for lunch or a light dinner.

Tips: Add the fish last and simmer gently to prevent it from breaking apart or overcooking. Cut the root vegetables into similar-sized cubes for even cooking.

Variations: Add a splash of coconut milk at the end for a creamier, Caribbean-style chowder. Use a mix of shellfish and white fish for a richer seafood chowder.

Storage: Refrigerate in an airtight container for up to 2 days. Freezing is not recommended as the fish texture suffers.

Reheating: Reheat gently over low heat for 5-6 minutes, stirring occasionally; avoid boiling to keep the fish tender.

Nutrition: Calories: 290 kcal | Protein: 28 g | Carbohydrates: 22 g | Fat: 9 g | Fibre: 3 g | Sodium: 480 mg

FAQs:

Q: Can I use frozen fish? A: Yes, thaw fully and pat dry before adding to the pot. Q: What can replace christophene? A: Zucchini or a firm white summer squash makes a reasonable substitute.
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