TLC Cooking "Emeril's Bahamian Fish Chowder"

Emeril's Bahamian Fish Chowder

YIELD 6 servings

INGREDIENTS

For the Stock:
4 cups	coconut milk
1	habanero pepper, split and seeded
2 cups	low sodium chicken stock
2	cinnamon sticks
4	allspice berries
4	juniper berries
1/2 teaspoon	salt
1/4 teaspoon	freshly ground black pepper
1	leak, rinsed well and chopped
2 lbs	fish bones and fish heads
For the Chowder:
1 pound	chopped sea scallops
1 pound	chopped black bass filets
1/4 cup	canola oil
1/4 cup	all-purpose flour
1	onion, thinly sliced
1/2	green bell pepper, thinly sliced
1/2	red bell pepper, thinly sliced
4	garlic cloves, smashed
1 tablespoon	tomato paste
1 cup	peeled, seeded and diced tomatoes
1	large baking potato, peeled and diced
6 cups	fish stock
1 teaspoon	minced fresh thyme leaves
1/2 cup	freshly grated coconut
Salt and freshly ground black pepper

PREPARATION:

For the Stock:

Combine all ingredients in a large stockpot over medium high heat. Bring to a boil and reduce heat to low. Simmer for 20 minutes. Strain through a fine mesh sieve and reserve liquid for chowder.

For the Chowder:

In a Dutch oven, heat the oil and, when hot, whisk in the flour. Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes. Add the onion, garlic and bell peppers and cook until vegetables are softened, about 4 minutes. Stir in the tomato paste, diced tomatoes, potato, stock, thyme, salt and pepper and bring to a low boil. Add the coconut and reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes. Add the fish and scallops, stirring gently until the fish is just cooked through, about 7 to 8 minutes. Serve immediately.
Editor's Note: Look for organic ingredients and sustainable seafood.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Island Flair episode of Emeril Green.

This recipe appears in: Chowders