Seafood Chowder Caribbean Style

del.icio.us

Ingredients:
2 pounds assorted firm-fleshed fish (snapper, drum, trout)
1 pound large shrimp, shells on
1/3 cup fresh lime juice
2 jalapeno chiles, seeded and minced
4 onions, divided
4 cloves garlic, divided
3 stalks celery, divided
6 cups cold water
1/3 cup thick-sliced bacon, diced
2 sweet peppers, seeded and finely chopped
3 cups diced potatoes
1/2 teaspoon dried thyme
2 leaves bay leaf
1/4 teaspoon freshly grated nutmeg
4 cups tomatoes, peeled and chopped
1/4 cup tomato paste
Beer, as needed
Cayenne and black pepper to taste

Directions:

1. Clean and debone fishes; Cut fish in 2-inch cubes. Peel and devein shrimps. Reserve fish bones and shrimp shells.

2. Toss together fish, shrimp, lime juice, and jalapenos. Refrigerate for 2 hours.

3. Place fish bones and shrimp shells in stockpot with one unpeeled onion, one unpeeled garlic clove -both quartered- and one celery rib. Cover with water and simmer one hour. Drain and discard solids. Reserve stock.

4. Saute bacon until browned. Reserve bacon. Saute remaining three onions, two celery ribs and both peppers until tender alnd golden. Add garlic, finely mined, and saute a minute longer.

5. Add potatoes, thyme bay and nutmeg; cover with hot stock, tomatoes and tomato paste. Cook until potatoes are barely tender, about 15 to 20 minutes.

6. Add fish and shrimp along with their marinade. Simmer another 10 to 15 minutes until done. Thin with beer, if needed, and adjust heat level to suit you.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!