Soups
Bahamian Fish Chowder
Ingredients
- - 500 g (1.1 lb) grouper or snapper fillets, cut into chunks
- - 2 tbsp vegetable oil
- - 1 onion, diced
- - 1 green bell pepper, diced
- - 2 cloves garlic, minced
- - 1 can (400 g) diced tomatoes
- - 1 tbsp tomato paste
- - 2 medium potatoes, diced
- - 1 carrot, diced
- - 1 l (4 cups) fish stock or water
- - 1 tsp fresh thyme
- - 1 bay leaf
- - 1/2 scotch bonnet pepper, whole
- - 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.
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