Norman Van Aken's Bahamian Fish Chowder
Recipe GLPR53695e1be3772e
A vibrant, aromatic seafood chowder featuring tender fish in a rich tomato and shellfish broth, finished with caramelized vegetables and Caribbean heat. This beloved dish combines fresh Gulf fish, locally-sourced aromatics, and a blend of herbs for a comforting yet sophisticated coastal soup.
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Ingredients
2 ounces slab bacon, rind removed and diced
1/4 cup olive oil
4 garlic cloves, sliced thin
1 Scotch bonnet pepper, seeds and stem removed, minced fine
1 medium Spanish onion, peeled and diced
4 celery stalks, cleaned and diced
1 carrot, peeled and diced
1 small fennel bulb, diced
1 yellow bell pepper, seeds and stem removed, diced
1 tablespoon crushed red pepper
1 quart canned plum tomatoes, peeled and thoroughly crushed
2 cups tomato sauce
2 1/2 quarts shellfish stock or clam juice
3 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh basil, chopped
2 1/4 pounds firm white fish (grouper, snapper, or pompano), cut into bite-sized pieces
2 1/4 pounds red potatoes, scrubbed, cut into bite-sized pieces, and cooked
Tabasco sauce, to taste (optional)
Directions
In a very large soup pot or Dutch oven, combine the diced bacon and olive oil over medium-low heat. Cook until the bacon is nearly cooked through, about 5 minutes. Add the minced Scotch bonnet pepper and sliced garlic, stirring gently for 30 seconds until fragrant.
Increase the heat to medium-high. Add the diced onion, celery, carrot, fennel, and yellow bell pepper to the pot. Stir frequently, allowing the vegetables to caramelize and soften, about 8 to 12 minutes. Sprinkle in the crushed red pepper and stir well to coat.
Pour in the crushed plum tomatoes, tomato sauce, and shellfish stock. Add the bay leaves, fresh thyme, and fresh basil. Stir to combine and bring the mixture to a simmer over medium-high heat.
Reduce the heat to medium and carefully add the fish pieces and pre-cooked drained potatoes to the simmering broth. Allow the chowder to gently cook until the fish is opaque throughout and flakes easily, about 10 minutes, or until the internal temperature reaches 145°F.
Taste the chowder and add Tabasco sauce to your desired level of heat, if desired. Ladle into bowls and serve hot, or allow to cool and refrigerate for later use.
