Caribbean Grouper Chowder
|2 lbs of boneless grouper fillets|
|1 medium onion, chopped|
|2 ribs of celery, chopped|
|1 medium bell pepper, minced|
|2 medium potatoes, cubed|
|4 cups diced tomatoes|
|5 cups fish stock|
|1 tsp thyme|
|1 tsp allspice|
|2 scotch bonnet or Habanero peppers whole|
|1 bay leaf|
|kosher salt and fresh cracked black pepper to taste|
|juice of 1 lime|
This recipe uses Grouper, one the most beloved fish in the Caribbean. The chowder contains, onions, bell pepper, potatoes tomatoes, lime juice and spices.
- Add all ingredients except for the fish to a stock pot and bring to a boil.
- Reduce heat and let simmer for 1 hour.
- Taste and adjust seasoning if necessary. Stir.
- Add the fish fillets whole and simmer for another 15 minutes. There is no need to cut fillets as they will break apart on their own.