Ingredients

1 medium size live eel (about 1 to 2 pounds, both sides or
loins)
3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch chunks
2 bay leaves
2 tablespoons butter
7 medium Spanish onions, sliced
15 small Idaho potatoes, cut into 1-inch cubes
5 red bell peppers, seeded and chopped
5 green bell peppers, seeded and chopped
3 green plantains, peeled and sliced

3 yellow plantains, peeled and sliced
3 (13.5-ounce) cans coconut milk
1 (15-ounce) can coconut cream
12 cups heavy cream
3 pounds canned peeled tomatoes, plus their juices

Pinch dried parsley
Salt
Freshly ground black pepper
1 teaspoon cayenne pepper
4 ounces Jamaican curry powder
Pinch paprika
Hot sauce, melon or coconut, for serving

Instructions

To prepare the
eel, chop off the head leaving it attached on 1 side and skin from head to tail. Cut the
fillets from both sides of the backbone and cube into 1-inch pieces.
In a medium pot, combine monkfish, eel, carrots, bay leaves, and a pinch of salt and

freshly ground black pepper. Add just enough water to cover and bring to a boil. Boil for
10 minutes and then strain, saving about 1 cup of the cooking liquid.

In a large pot over medium heat, melt the butter and add the onions and potatoes. Cook for
5 minutes, until vegetables are coated in butter and beginning to soften. Add the bell
peppers and plantains and cook, stirring often, until all the vegetables are softened, but
not cooked through. Add the coconut milk, coconut cream, heavy cream, tomatoes and
reserved fish stock. Bring to a boil, reduce heat to medium so chowder is simmering and
add fish. Add dried parsley, cayenne, salt, freshly ground black pepper, and curry powder
to taste. Add just enough paprika for a pinkish hue. Simmer until the flavors have melded,
the vegetables are cooked through, and the chowder has thickened slightly, about 25 to 35
minutes. Serve with hot sauce if desired in a bowl or, more decoratively, a half a melon
or coconut.