Caribbean Fish Chowder Recipes

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CARIBBEAN FISH SOUP



Caribbean Fish Soup image

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

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

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



Brazilian Fish Chowder image

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

1/4 cup minced peeled onion
3 garlic cloves, peeled and mashed
2 tablespoons finely cut green peppers
2 tablespoons olive oil
1/4 cup flour
2 cups water
4 cups canned tomatoes, chopped
1 tablespoon tomato paste
3 teaspoons salt, to taste
1/4 teaspoon cayenne or 1/4 teaspoon chili powder
1/2 teaspoon beau monde seasoning
1 cup white wine
2 lbs white fish fillets
1 lb fresh or quick-frozen haddock or 1 lb cod, cleaned and cubed
3 tablespoons finely cut parsley

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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