Norman Van Aken's Bahamian Fish Chowder

Norman Van Aken's Bahamian Fish Chowder
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Chef Van Aken writes: "I have made a version of this soup for over 20 years now and I never tire of it. It’s one of those soups that actually can be a full lunch or dinner. As with many soups, this improves if made a day ahead of time, which makes it an ideal party dish. I like to keep it traditional and offer a shot of dry sherry at the table. It really rounds out the flavors. Serve with warm bread and butter in that the soup is a touch spicy."

10
Servings
255
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Ounces  diced slab bacon, rind removed
  • 1/4  Cup  olive oil
  • garlic, sliced
  • Scotch bonnet pepper, seeds and stems removed, minced
  • medium Spanish onion, peeled and diced medium
  • celery stalks, cleaned and diced medium
  • carrot, peeled and diced medium
  • small bulb fennel, diced medium
  • yellow pepper, seeds and stem removed, diced medium
  • 1  Tablespoon  crushed red pepper
  • quart peeled plum tomatoes, thoroughly crushed
  • 2  Cups  tomato sauce
  • 2 1/2  quarts shellfish stock or clam juice
  • bay leaves
  • 2  Tablespoons  each of fresh thyme and basil, chopped
  • 2 1/4  Pounds  fish (for instance, grouper, snapper, or pompano), cut into bite-sized pieces
  • 2 1/4  Pounds  red potatoes, scrubbed, cut into bite-sized pieces and cooked
  • Tabasco, to taste, if desired

Directions

In a very large soup pot or Dutch oven, over medium-low heat, cook the bacon with olive oil. When the bacon is almost cooked, add the Scotch bonnet and garlic. Cook 30 seconds. Turn up the heat to medium-high and add the onion, celery, carrot, fennel, and yellow pepper. Stir to coat and caramelize (8-12 minutes). Add crushed red pepper.

Add the tomatoes, tomato sauce, stock, bay leaves, and herbs. Bring to a simmer and reduce heat and add the fish pieces and the pre-cooked and drained potatoes. Cook for 10 minutes more.

Add Tabasco to taste then serve, or chill for later use.

Nutritional Facts

Total Fat
7g
10%
Sugar
20g
22%
Saturated Fat
1g
4%
Cholesterol
38mg
13%
Carbohydrate, by difference
25g
19%
Protein
23g
50%
Vitamin A, RAE
57µg
8%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
59mg
6%
Choline, total
76mg
18%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
44mg
14%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
240mg
34%
Selenium, Se
41µg
75%
Sodium, Na
629mg
42%
Vitamin D (D2 + D3)
10µg
67%
Water
197g
7%
Zinc, Zn
1mg
13%

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.