Caribbean Fish Chowder Recipes
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
BRAZILIAN FISH CHOWDER
Make and share this Brazilian Fish Chowder recipe from Food.com.
Provided by rickv
Categories Chowders
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook onion, garlic, and green pepper in oil in heavy 3quart pot or Dutch oven until onions are golden.
- Sprinkle with flour.
- Stir and cook 2 or 3 minutes.
- Add water, tomatoes and paste, seasonings and wine.
- Stir and bring to boiling point.
- Add fish.
- Lower heat and let simmer 1 hour or until fish is done but still firm.
- Serve in warmed chowder bowls, topped with parsley.
- Makes 6 or more servings.
- Garlic French bread goes well with this chowder.
- Actually it's essential!
- People who imagine they don't like fish love this soup.
- It makes a hearty one-dish meal.
- In fact, that's the only way I ever serve it.
- The"makings" are always on hand.
- Sometimes I dress it up by serving it in a treasured Meissen tureen (I first warm it carefully with warm water) with its six antique matching soup plates.
- Fruit is the obvious finish for the meal-a big bowl of iced, assorted fruits.
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