CARIBBEAN FISH CHOWDER
It's September which means the start of autumn. Lets start autumn off with a hearty fish chowder perfect for the future chilly nights. Usually you would associate a Caribbean dish with coconut milk, but for this recipe I've swapped it out for single cream. If you like slightly more heat, don't be shy with the chillies and add a few more, or use the traditional scotch bonnet for some serious heat.
Ingredients: (Serves 4-6)
- 3 Tbsp Vegetable Oil
- 1 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- 1 Tsp Dried Thyme
- 1 Onion (Finely Chopped)
- 1/2 Green/Yellow Pepper (Finely Chopped)
- 1 Sweet Potato (Cut Into 1cm Cubes)
- 2-3 Fresh Green Chillies (Finely Chopped)
- 1 Garlic Clove
- 2 Tbsp Cornflour
- 1 Litre Chicken Stock
- 400g Red Snapper/ Cod Fillets (Cut Into Large Chunks)
- 25g Frozen Peas
- 25g Sweetcorn Niblets
- 12ml Single Cream
- Freshly Chopped Coriander
- Heat the oil with the cumin, oregano & thyme in a large saucepan over a medium heat and cook until fragrant.
- Add the onion, pepper sweet potato, chilli & garlic & cook for 2-3 minutes stirring occasionally. Reduce the heat to a simmer and cook for a further 10 minutes until all the ingredients have softened.
- Add the cornflour and stir to combine. Pour over the stock and season generously with salt and pepper. Bring the mixture to the boil, then reduce to a simmer, cover & cook for 20 minutes.
- Add the fish, peas, sweetcorn & peas and continue to cook over a low heat uncovered for 10 minutes or until the fish is just cooked.
- Spoon into warmed soup bowls, topped with coriander and served with bread.