Ben's Bahamian Monkfish and Eel Chowder Recipe

Name: Ben's Bahamian Monkfish and Eel Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size live eel (about 1 to 2 pounds, both sides or loins); 3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes; 2 carrots, peeled and cut into 1-inch chunks; 2 bay leaves; 2 tablespoons butter; 7 medium Spanish onions, sliced; 15 small Idaho potatoes, cut into 1-inch cubes; 5 red bell peppers, seeded and chopped; 5 green bell peppers, seeded and chopped; 3 green plantains, peeled and sliced; 3 yellow plantains, peeled and sliced; 3 (13.5-ounce) cans coconut milk; 1 (15-ounce) can coconut cream; ½ cups heavy cream; 3 pounds canned peeled tomatoes, plus their juices; Pinch dried parsley; Salt; Freshly ground black pepper; 1 teaspoon cayenne pepper; 4 ounces Jamaican curry powder; Pinch paprika; Hot sauce, melon or coconut, for serving

Servings: persons

1 medium size live eel (about 1 to 2 pounds, both sides or loins)
3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch chunks
2 bay leaves
2 tablespoons butter
7 medium Spanish onions, sliced
15 small Idaho potatoes, cut into 1-inch cubes
5 red bell peppers, seeded and chopped
5 green bell peppers, seeded and chopped
3 green plantains, peeled and sliced
3 yellow plantains, peeled and sliced
3 (13.5-ounce) cans coconut milk
1 (15-ounce) can coconut cream
½ cups heavy cream
3 pounds canned peeled tomatoes, plus their juices
Pinch dried parsley
Salt
Freshly ground black pepper
1 teaspoon cayenne pepper
4 ounces Jamaican curry powder
Pinch paprika
Hot sauce, melon or coconut, for serving

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

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 medium size live eel (about 1 to 2 pounds, both sides or loins), 3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes, 2 carrots, peeled and cut into 1-inch chunks, 2 bay leaves, and more.

Yes, Ben's Bahamian Monkfish and Eel Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ben's Bahamian Monkfish and Eel Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions