Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spicy Jerk Fish Chowder
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 12 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 123 milligrams
- Sodium
- 1194 milligrams
- Carbohydrates
- 81 grams
- Dietary Fiber
- 8 grams
- Sugar
- 5 grams
- Protein
- 40 grams
Prepared jerk paste is a total flavor bomb and very versatile. Stirring some into the vegetables that create the base of the soup infuses the broth with tons of spices and heat! Different brands will have differing levels of salt and heat, even if they are both labeled mild, so start with the lesser amount and add more to your own taste.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 12 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 123 milligrams
- Sodium
- 1194 milligrams
- Carbohydrates
- 81 grams
- Dietary Fiber
- 8 grams
- Sugar
- 5 grams
- Protein
- 40 grams
Ingredients
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Directions
- Cook the rice as the label directs. Set aside for 5 minutes, then fluff with a fork.
- Meanwhile, heat the butter in a large wide pot or Dutch oven over medium heat. Add the scallions and cook, stirring, until just starting to soften, 2 minutes. Stir in the potatoes and bell peppers, season with salt and pepper and cook, stirring, until the peppers start to soften, 3 to 5 minutes. Stir in the jerk paste and cook, stirring, until the vegetables are well coated, about 1 minute.
- Pour the clam juice and 3 cups water into the pot. Cover and bring to a boil, then reduce the heat to maintain a strong simmer and stir in the peas or beans. Simmer with the lid slightly ajar until the potatoes are tender, 15 to 18 minutes.
- Cut the fish into 1 1/2- to 2-inch chunks. Uncover the pot and stir in the fish and half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes. Season with salt and stir in the reserved scallion greens. Divide among bowls and serve with the rice on the side.
