Ben's Bahamian Monkfish and Eel Chowder

Recipe courtesy Ben Sargent

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Picture of Ben's Bahamian Monkfish and Eel Chowder Recipe Photo: Ben's Bahamian Monkfish and Eel Chowder Recipe
Rated 5 stars out of 5
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  • Read 3 Reviews
Total Time:
2 hr 0 min
Prep
1 hr 0 min
Cook
1 hr 0 min
Yield:
20 servings
Level:
Easy
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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

Directions

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.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 3 reviews

  • on February 09, 2013

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    Substituted the fish with what the fishermen brought in this morning, and added some squid for texture (since the fishermen brought those in too. Deliciously creamy with a nice spicyness from the curry powder. It is the tastiest fish chowder I've had. Definitely would have given Bobby Flay a run for his money in the throwdown challenge.

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  • on April 18, 2007

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    My son works offshore and he and his fellow employees have to cook for themselves. I saw this recipe and knew it was a keeper for a boatfull of fishing fools. They had to substitute a couple of fish to allow for what is available in the Gulf of Mexico but it was fast, easy and a satisfying meal for the crew. Not at all the "chef's surprise" they are accustomed to. Plus, all their seafood was freshly caught within the hour of going into the pot and the other ingredients were readily available in a standard grocery store.

    people found this review Helpful.
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  • on October 05, 2006

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    hands down, the best chowder ever.

    people found this review Helpful.
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