Ben Sargents Bahamian Seafood Chowder Recipe

Name: Ben Sargents Bahamian Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 1/2 pounds conch (see Note), pounded to 1/8-inch thickness and cut into 1/2-inch-wide strips; 1 large Spanish onion, halved and thinly sliced; Kosher salt and freshly ground black pepper; 2 red bell peppers, diced; 2 green bell peppers, diced; 3 tablespoons Jamaican curry powder; 1/2 teaspoon cayenne pepper; Pinch of sweet paprika; 1 bay leaf; 1 quart heavy cream; 3 cups fish stock (see Sources, page 269), bottled clam juice, or vegetable stock; 1 (28.5-ounce) can peeled tomatoes, crushed by hand, with juices; 2 (13-ounce) cans coconut milk; 1/4 cup cream of coconut, such as Coco Lopez; 3 pounds russet or other baking potatoes, peeled and diced; 3 large carrots, peeled and diced; 2 large green plantains, peeled, quartered lengthwise, and diced; 2 yellow plantains, peeled, halved lengthwise, and diced; 1 pound firm-fleshed white fish, such as mahimahi, cut into 1/2-inch pieces; 1/4 cup chopped fresh flat-leaf parsley leaves; Hot sauce, for serving

Servings: persons

2 tablespoons unsalted butter
1 1/2 pounds conch (see Note), pounded to 1/8-inch thickness and cut into 1/2-inch-wide strips
1 large Spanish onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 red bell peppers, diced
2 green bell peppers, diced
3 tablespoons Jamaican curry powder
1/2 teaspoon cayenne pepper
Pinch of sweet paprika
1 bay leaf
1 quart heavy cream
3 cups fish stock (see Sources, page 269), bottled clam juice, or vegetable stock
1 (28.5-ounce) can peeled tomatoes, crushed by hand, with juices
2 (13-ounce) cans coconut milk
1/4 cup cream of coconut, such as Coco Lopez
3 pounds russet or other baking potatoes, peeled and diced
3 large carrots, peeled and diced
2 large green plantains, peeled, quartered lengthwise, and diced
2 yellow plantains, peeled, halved lengthwise, and diced
1 pound firm-fleshed white fish, such as mahimahi, cut into 1/2-inch pieces
1/4 cup chopped fresh flat-leaf parsley leaves
Hot sauce, for serving

1
Melt the butter in a large heavy-bottomed pot over medium heat.
2
Add the conch and onion, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 10 minutes.
3
Add the red and green bell peppers and cook until soft, about 8 minutes.
4
Stir in the curry powder, cayenne, paprika, bay leaf, and salt to taste, and cook until fragrant, about 4 minutes.
5
Stir in the heavy cream, fish stock, tomatoes and their juices, coconut milk, cream of coconut, potatoes, carrots, and green and yellow plantains.
6
Bring to a brisk simmer and cook, stirring occasionally, until the conch and green plantains are tender, about 1 hour.
7
Taste, and season with salt and pepper.
8
Add the mahimahi and parsley, and simmer until the fish is just cooked through, about 5 minutes.
9
Discard the bay leaf, and serve with hot sauce on the side.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 1/2 pounds conch (see Note), pounded to 1/8-inch thickness and cut into 1/2-inch-wide strips, 1 large Spanish onion, halved and thinly sliced, Kosher salt and freshly ground black pepper, and more.

Yes, Ben Sargents Bahamian Seafood 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.

Ben Sargents Bahamian Seafood Chowder

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