Anguillian Fish Chowder
The Quirky Foodster Team
Ingredients
- Firm white fish fillets (such as snapper or grouper), cut into chunks — 500 g (1.1 lb)
- Vegetable oil — 2 tbsp
- Onion, diced — 1
- Sweet pepper, diced — 1
- Garlic, minced — 2 cloves
- Medium tomatoes, chopped — 2
- Tomato paste — 1 tbsp
- Medium sweet potato, peeled and cubed — 1
- Small christophene (chayote), peeled and cubed — 1
- Fish or vegetable stock — 1 L (4 cups)
- Fresh thyme — 2 sprigs
- Scotch bonnet pepper, whole and pierced — 1
- Salt and black pepper, — to taste
- Fresh lime juice — 1 tbsp
Method
- Season the fish chunks lightly with salt and pepper; set aside.
- Heat the oil in a large pot over medium heat. Sauté the onion and sweet pepper for 4 minutes until softened.
- Add the garlic and cook for 30 seconds, then stir in the chopped tomatoes and tomato paste, cooking for 3-4 minutes.
- 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.
- Gently add the fish chunks and simmer for a further 6-8 minutes until the fish is cooked through and flakes easily.
- 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.
- Firm white fish fillets (such as snapper or grouper), cut into chunks — 500 g (1.1 lb)
- Vegetable oil — 2 tbsp
- Onion, diced — 1
- Sweet pepper, diced — 1
- Garlic, minced — 2 cloves
- Medium tomatoes, chopped — 2
- Tomato paste — 1 tbsp
- Medium sweet potato, peeled and cubed — 1
- Small christophene (chayote), peeled and cubed — 1
- Fish or vegetable stock — 1 L (4 cups)
- Fresh thyme — 2 sprigs
- Scotch bonnet pepper, whole and pierced — 1
- Salt and black pepper, — to taste
- Fresh lime juice — 1 tbsp
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