Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups fish or chicken broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh cilantro leaves, chopped (optional)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and peppers, and sauté for 5 minutes or until the vegetables are tender.
2. Add the cumin, coriander, and thyme, and stir for 1 minute or until fragrant.
3. Add the diced tomatoes, coconut milk, and broth, and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 10 minutes.
5. Add the fish pieces and cook for 5-7 minutes or until the fish is cooked through.
6. Season with salt and black pepper to taste.
7. Ladle the chowder into bowls and garnish with fresh cilantro leaves, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 14g
Protein: 22g
Sodium: 500mg
Substitutions for ingredients:
- Any white fish can be used, such as cod, tilapia, or halibut.
- Red or yellow bell peppers can be used instead of green.
- Fresh tomatoes can be used instead of canned.
- Vegetable broth can be used instead of fish or chicken broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier chowder.
- Add shrimp or scallops along with the fish.
- Use curry powder instead of cumin and coriander for a different flavor profile.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Cut the fish into bite-sized pieces to ensure even cooking.
- Use a wooden spoon or spatula to stir the chowder to avoid breaking up the fish pieces.
- Adjust the spiciness by adding more or less jalapeno pepper.
- Serve with crusty bread or crackers for dipping.
Storage instructions:
Refrigerate the leftover chowder in an airtight container for up to 3 days.
Reheating instructions:
Reheat the chowder in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chowder in colorful bowls and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, chopped
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed greens salad with citrus vinaigrette
- Roasted asparagus with lemon and garlic
- Garlic bread or crackers
Troubleshooting advice:
- If the chowder is too thick, add more broth or coconut milk to thin it out.
- If the chowder is too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food history:
Fish chowder is a traditional dish in many coastal regions around the world, including the Caribbean. It typically includes fish, vegetables, and broth or milk, and can be flavored with various herbs and spices.
Flavor profiles:
This Caribbean Fish Chowder is creamy, spicy, and slightly sweet from the coconut milk. The cumin, coriander, and thyme add earthy and aromatic notes.
Serving suggestions:
Serve the Caribbean Fish Chowder as a main dish for lunch or dinner, or as a starter for a seafood-themed meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A