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1
To prepare the eel, chop off the head leaving it attached on 1 side and skin from head to tail.
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2
Cut the fillets from both sides of the backbone and cube into 1-inch pieces.
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3
In a medium pot, combine monkfish, eel, carrots, bay leaves, and a pinch of salt and freshly ground black pepper.
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4
Add just enough water to cover and bring to a boil.
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5
Boil for 10 minutes and then strain, saving about 1 cup of the cooking liquid.
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6
In a large pot over medium heat, melt the butter and add the onions and potatoes.
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7
Cook for 5 minutes, until vegetables are coated in butter and beginning to soften.
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8
Add the bell peppers and plantains and cook, stirring often, until all the vegetables are softened, but not cooked through.
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9
Add the coconut milk, coconut cream, heavy cream, tomatoes and reserved fish stock.
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10
Bring to a boil, reduce heat to medium so chowder is simmering and add fish.
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11
Add dried parsley, cayenne, salt, freshly ground black pepper, and curry powder to taste.
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12
Add just enough paprika for a pinkish hue.
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13
Simmer until the flavors have melded, the vegetables are cooked through, and the chowder has thickened slightly, about 25 to 35 minutes.
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14
Serve with hot sauce if desired in a bowl or, more decoratively, a half a melon or coconut.
