Spicy Jerk Fish Chowder
- Level: Easy
- 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
- Total: 40 min
- Active: 35 min
Ingredients
1 cup long-grain white rice
2 tablespoons unsalted butter
1 bunch scallions, thinly sliced, 1/4 cup dark green parts reserved
1 pound Yukon Gold potatoes (about 4), chopped
2 bell peppers (mixed colors), chopped
Kosher salt and freshly ground pepper
2 to 4 teaspoons mild jerk paste
1 8-ounce bottle clam juice
1 15-ounce can green pigeon peas or red kidney beans, drained and rinsed
1 1/2 pounds skinless haddock, cod, hake, pollock or other mild white fish
3/4 cup half-and-half
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.