Caribbean Style Seafood Chowder -

Caribbean Style Seafood Chowder

Ingredients

2 lb assorted firm-fleshed fish, reserve fish bones and shrimp shells
1 lb large shrimp peel, devein
⅓ cup fresh lime juice
2 jalapeno chillies deseeded, minced
4 onions, divided
4 cloves garlic, divided
3 stalks celery, divided
6 cups cold water
⅓ cup thick-sliced bacon, diced
2 sweet peppers deseeded, chopped finely
3 cups potatoes, diced
½ teaspoon dried thyme
2 bay leaves
¼ teaspoon nutmeg, freshly grated
4 cups tomatoes, peeled & chopped
¼ cup tomato paste, optional
Beer
Cayenne & black pepper to taste

Method

Cut fish in 2-inch cubes. Toss together fish, shrimp, lime juice, and jalapenos. Refrigerate for 2 hours. Place fish bones and shrimp shells in stockpot with one unpeeled onion, one unpeeled garlic clove, both quartered and one celery rib. Cover with water and simmer one hour.


Drain and discard solids. Reserve stock. Saute bacon until browned. Reserve bacon. Saute remaining three onions, two celery ribs, and both peppers until tender and golden. Add garlic, finely mined, and saute a minute longer.


Add potaotes, thyme bay and nutmeg; cover with hot stock, tomatoes and tomato paste [if used]. Cook until potatoes are barely tender, about 15 to 20 minutes.


Add fish and shrimp along with their marinade. Simmer another 10 to 15 minutes until done. Thin with beer, if needed, and adjust heat level to suit you.

Related food category:

• Fish and Seafood