Bahamian Fish Chowder
The Quirky Foodster Team
Ingredients
- Grouper or snapper fillets, cut into chunks — 500 g (1.1 lb)
- Vegetable oil — 2 tbsp
- Onion, diced — 1
- Green bell pepper, diced — 1
- Garlic, minced — 2 cloves
- Diced tomatoes — 1 can (400 g)
- Tomato paste — 1 tbsp
- Medium potatoes, diced — 2
- Carrot, diced — 1
- Fish stock or water — 1 L (4 cups)
- Fresh thyme — 1 tsp
- Bay leaf — 1
- Scotch bonnet pepper, whole — 1/2
- Salt and black pepper, — to taste
- Juice of 1 lime
Method
- Heat oil in a large pot; sauté onion, bell pepper and garlic until softened.
- Add diced tomatoes and tomato paste, cooking 2 minutes.
- Stir in potatoes, carrot, stock, thyme, bay leaf and scotch bonnet. Bring to a boil, then simmer 15 minutes.
- Gently add fish chunks and simmer 8-10 minutes until the fish flakes easily and is cooked through.
- Remove scotch bonnet and bay leaf. Stir in lime juice and season with salt and pepper.
- Ladle into bowls and serve hot.
Introduction: A close relative of conch chowder, fish chowder swaps in fresh grouper or snapper and leans on the natural sweetness of the fish and root vegetables.
Cultural Background: A close relative of conch chowder, fish chowder swaps in fresh grouper or snapper and leans on the natural sweetness of the fish and root vegetables. It is a common way to use the day’s catch and stretch it into a filling family meal.
Tips: Add fish last and simmer gently — a rolling boil will break the fillets apart.
Variations: Coconut milk can be stirred in near the end for a creamier, slightly sweet variation.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate up to 2 days; fish softens further on standing, so eat promptly for best texture.
Reheating: Reheat gently over low heat, stirring carefully so the fish stays intact.
Nutrition: Approx. 240 kcal, 24 g protein, 20 g carbohydrate, 7 g fat per serving.
FAQs:
Q: What fish works best?
A: Firm white fish like grouper, snapper or grunt holds up well; avoid delicate fish that flakes apart too easily.
Q: Can I make this dairy-free?
A: Yes, the recipe as written contains no dairy.
- Grouper or snapper fillets, cut into chunks — 500 g (1.1 lb)
- Vegetable oil — 2 tbsp
- Onion, diced — 1
- Green bell pepper, diced — 1
- Garlic, minced — 2 cloves
- Diced tomatoes — 1 can (400 g)
- Tomato paste — 1 tbsp
- Medium potatoes, diced — 2
- Carrot, diced — 1
- Fish stock or water — 1 L (4 cups)
- Fresh thyme — 1 tsp
- Bay leaf — 1
- Scotch bonnet pepper, whole — 1/2
- Salt and black pepper, — to taste
- Juice of 1 lime
Please log in to leave a comment.