Ben Sargent’s Bahamian Seafood Chowder
Ingredients
serves 10
Step 1
Melt the butter in a large heavy-bottomed pot over medium heat. Add the conch and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the red and green bell peppers and cook until soft, about 8 minutes. Stir in the curry powder, cayenne, paprika, bay leaf, and salt to taste, and cook until fragrant, about 4 minutes.
Step 2
Stir in the heavy cream, fish stock, tomatoes and their juices, coconut milk, cream of coconut, potatoes, carrots, and green and yellow plantains. Bring to a brisk simmer and cook, stirring occasionally, until the conch and green plantains are tender, about 1 hour. Taste, and season with salt and pepper.
步骤3
Add the mahimahi and parsley, and simmer until the fish is just cooked through, about 5 minutes. Discard the bay leaf, and serve with hot sauce on the side.
Conch is generally available frozen. It must be trimmed and then pounded. Use a paring knife to trim off any silver skin or yellow patches, which will remain tough no matter how long they are pounded or cooked. Then put the conch pieces between sheets of plastic wrap and pound with a meat mallet.
How would you rate Ben Sargent’s Bahamian Seafood Chowder?
Leave a Review
