Caribbean-Style Seafood Chowder


  • 2 lbs. assorted firm-fleshed fish
  • 1 lb. large shrimp
  • white fish bones & shrimp shells
  • 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 bacon, thick sliced, diced
  • 2 sweet peppers, seeded, finely chopped
  • 3 cups potatoes, diced
  • 1 teaspoon fresh thyme
  • 2 bay leaves
  • 1/4 teaspoon nutmeg, freshly grated
  • 4 cups tomatoes, peeled, chopped
  • 1/4 cup tomato paste, optional
  • cayenne & black pepper, to taste


  • Cut fish in 2 inch cubes. Toss together fish, shrimp, line juice and jalapenos. Refrigerate for 2 hours. Place fish bones (if unavailable, clam juice can be substituted for half of the water) in a stockpot with one onion and one garlic (both quartered) and one celery rib. Cover with water and simmer one hour. Drain and discard solids. Reserve stock.
  • Saute bacon until brown. Reserve. Saute remaining three oninons, two celery ribs and both peppers (all diced) until tender and golden. Add garlic, finely minced and saute a minute longer. Add potatoes, thyme, bay and nutmeg and cover with hot stock. Add tomatoes and tomato paste (if using). Cook until potatoes are barely tender, about 15-20 minutes. Add fish and shrimp along with their marinade. Simmer another 10-15 minutes until done. Thin with beer, if needed and adjust heat level to taste.


  • Description:
  • "This is a great crowd pleaser and easy on the cook!"