Bahamian Fish Chowder

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Picture of Bahamian Fish Chowder Recipe Photo: Bahamian Fish Chowder Recipe
Rated 4 stars out of 5
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  • Read 8 Reviews
Total Time:
55 min
Prep
15 min
Cook
40 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 1 Scotch Bonnet chile, (or 2 serrano or jalapeno chiles), seeded and finely minced
  • 1 green onion
  • 2 1/4 teaspoons salt
  • 2 pounds raw lobster tails (small ones), split down the middle lengthwise
  • 1/3 cup fresh lime juice
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 onion, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup peeled, seeded and diced tomatoes
  • 1 large baking potato, peeled and diced
  • 3 cups shrimp stock or low sodium canned chicken broth (or substitute water)
  • 3/4 cup coconut milk
  • 1 tablespoon dark brown sugar
  • 1 teaspoon minced fresh thyme leaves
  • 1/8 teaspoon freshly ground black pepper

Directions

Combine the Scotch bonnet chile, green onion, and 1 teaspoon of the salt in a mortar and pestle or in the bowl of a food processor and process to a paste. Spread the mixture over the lobster meat and drizzle with the lime juice. Refrigerate while you prepare the stew.

In a Dutch oven, heat the oil and, when hot, whisk in the flour. Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes. Add the onion and bell peppers and cook until vegetables are softened, about 4 minutes. Stir in the tomato paste, diced tomatoes, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons salt and pepper and bring to a low boil. Reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes. Remove the lobster from the marinade and reserve 2 tablespoons. (Discard the remaining marinade.) Add the lobster and the reserved 2 tablespoons marinade to the stew and cook, stirring gently as to not break up the fillets, until the fish is just cooked through, about 7 to 8 minutes. Serve immediately.

This dish is traditionally served over grits with Johnnycakes.

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Newest Ratings and Reviews

Read all 8 reviews

  • on June 12, 2011

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    Outstanding! Flavor and texture are terrific. Unlike other evals enjoying fish flavor, I am sold on shrimp, lobster (also monk fish,etc. Anyone who enjoys chowder, give this recipe a try. Delicious flavor, aroma and texture. The recipe is a keeper! Annie , Fremont , CA

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  • on February 07, 2011

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    wheres the fish

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  • on December 25, 2010

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    Outstanding--used 1 jalapeno (with seeds and membranes instead of other hot peppers, used 2 pounds IQF shrimp instead of lobster or fillets or whatever (though I do intend to try it with frozen whiting fillets, or something like that, and 2 large baking potatoes instead of one (you need more potato cubes to balance 2 pounds of seafood. Unbelievably good! Emeril--unlike lots of Food Network "talent"--actually knows how to season. And actual dairy products in seafood chowder tends to be too thin--what's great about this recipe is (1 the light blond roux and (2 the coconut milk, both in place of dairy products.

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