Bahamian Fish Chowder

Name: Bahamian Fish Chowder
Ingredients: 1 Scotch Bonnet chile, (or 2 serrano or jalapeno chiles), seeded and finely minced; 1 green onion; 2 1/4 teaspoons salt; 2 pounds raw lobster tails (small ones), split down the middle lengthwise; 1/3 cup fresh lime juice; 1/4 cup vegetable oil; 1/4 cup all-purpose flour; 1 onion, thinly sliced; 1/2 green bell pepper, thinly sliced; 1/2 red bell pepper, thinly sliced; 1 tablespoon tomato paste; 1 cup peeled, seeded and diced tomatoes; 1 large baking potato, peeled and diced; 3 cups shrimp stock or low sodium canned chicken broth (or substitute water); 3/4 cup coconut milk; 1 tablespoon dark brown sugar; 1 teaspoon minced fresh thyme leaves; 1/8 teaspoon freshly ground black pepper

18 ingredients

13 steps

Ingredients

1 Scotch Bonnet chile, (or 2 serrano or jalapeno chiles), seeded and finely minced
1 green onion
2 1/4 teaspoons salt
2 pounds raw lobster tails (small ones), split down the middle lengthwise
1/3 cup fresh lime juice
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 tablespoon tomato paste
1 cup peeled, seeded and diced tomatoes
1 large baking potato, peeled and diced
3 cups shrimp stock or low sodium canned chicken broth (or substitute water)
3/4 cup coconut milk
1 tablespoon dark brown sugar
1 teaspoon minced fresh thyme leaves
1/8 teaspoon freshly ground black pepper

Directions

1

Combine the Scotch bonnet chile, green onion, and 1 teaspoon of the salt in a mortar and pestle or in the bowl of a food processor and process to a paste.
2

Spread the mixture over the lobster meat and drizzle with the lime juice.
3

Refrigerate while you prepare the stew.
4

In a Dutch oven, heat the oil and, when hot, whisk in the flour.
5

Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes.
6

Add the onion and bell peppers and cook until vegetables are softened, about 4 minutes.
7

Stir in the tomato paste, diced tomatoes, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons salt and pepper and bring to a low boil.
8

Reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes.
9

Remove the lobster from the marinade and reserve 2 tablespoons.
10

(Discard the remaining marinade.)
11

Add the lobster and the reserved 2 tablespoons marinade to the stew and cook, stirring gently as to not break up the fillets, until the fish is just cooked through, about 7 to 8 minutes.
12

Serve immediately.
13

This dish is traditionally served over grits with Johnnycakes.