West Indian lionfish chowder
Flava Issue 2
Chef Thomas Tennant,
Michael's Genuine Food and Drink
"Chowder is great because you can throw everything in one pot, and the veggies can be chopped or diced, just make sure that the sizes are consistent throughout. If you’re looking for heartier chowder go for a rough chop."
2 tbsp butter
• 2 tbsp coconut oil
• Kosher salt and cracked blackpepper
• 3 celery stalks, diced
• 1 large onion, diced
• 2 sprigs of thyme
• 1 bell pepper, diced
• 1 small carrot, diced
• 1 sweet potato, peeled and diced
• 2 cups pumpkin, diced
• 10 seasoning peppers, diced
• 1 scotch bonnet, diced with seeds
• 1 callaloo, chopped (if not available locally, substitute spinach or kale)
• Zest and juice from 1 lime
• 2 quarts coconut milk
• 1 quart fish stock
• 2 tbsp canola/olive oil blend
• 10 3oz fried lionfish fillets (any white fish will do)
• Flour for dredging
In a large pot over medium heat melt the butter and coconut oil.
• Once melted, add the onions and sweat about 8-10 minutes until clear.
• Season with salt and pepper and add thyme, bell pepper, carrot, sweet potato, pumpkin, seasoning peppers, and Scotch Bonnet, and cook for about 8 minutes.
• Add callaloo, lime zest and juice, cook for about 30 seconds, then add coconut milk and fish stock. Raise the heat to high, and bring the pot to a boil.
• Reduce heat to low and let simmer about 15 minutes or until vegetables are just cooked.
• While chowder is simmering, coat a large sauté pan with canola/olive oil mix and place over medium heat. Season fish fillets with salt and pepper and dredge in flour.
• Sear the fish skin-side down 3-4 minutes or until skin becomes crispy, then flip to other side and cook an additional couple minutes, being careful not to overcook the fish.
• Serve fish hot in a bowl of your finished chowder.