West Indian Chowder
The fun continues in The Deep Dish’s Taste of Cayman 2012 Series as Tuesday’s featured restaurant, Michael’s Genuine Food & Drink returns, this time sharing a recipe you can expect to see at next year’s event. You’ve heard of New York Clam Chowder and Manhattan Clam Chowder before but I bet you’ve never come across West Indian Chowder. With those naughty Lionfish, no less! Chef Thomas Tennant shares this new creation with us here on TDD.
|Chef fillets this invasive species in a flash!
West Indian Chowder, by Chef Thomas Tennant of Michael’s Genuine (makes ten 8-10 ounce servings)
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You will need:
3 celery stalks, diced
1 large onion (white or yellow), chopped
1 bell pepper, diced
2 sprigs thyme
1 small carrot, diced
1 sweet potato, peeled and diced
10 seasoning peppers, diced
1 Scotch Bonnet, diced with seeds
Zest & Juice from 1 lime
1 callaloo, chopped (you can substitute spinach or kale)
2 cups cubed pumpkin
2 tbsp butter
2 tbsp coconut oil
2 quarts coconut milk
1 quart fish stock
Ten 3 oz fried Lionfish fillets (any white fish will do)
2 tbsp Canola/Olive oil blend
Salt and Pepper to taste
|Chef makes sure his veggies are all about the same size
- Melt butter and coconut oil in pot. Sweat the onions (until clear) and season with salt and pepper
- Add thyme and veggies except callaloo and cook for about 8 minutes on medium heat
- Add callaloo and lime zest/juice to pot and cook for about 30 seconds
- Add coconut milk and fish stock. Bring to boil. Reduce and simmer about 15 minutes or until veg is just cooked
- While your simmering your chowder, coat saute pan with canola/olive oil mix.
- Season your fillets with salt and pepper and dredge in flour.
- Sear the fish skin-side down until skin becomes crispy over medium heat. Flip to other side and cook for just a couple more minutes
- Serve fish in bowl of your finished West Indian Chowder!
|Thanks Chef Thomas, for this delicious recipe!