Best Caribbean Grouper Chowder Recipes

CARIBBEAN FISH SOUP

Caribbean Fish Soup image

Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.

Provided by Toney P

Categories World Cuisine Recipes Latin American Caribbean

Time 2h5m

Yield 8

Number Of Ingredients 15

Ingredients

2 whole fish, scaled and cleaned, or more to taste
1 lemon, juiced
8 cups water
4 green bananas, chopped
1 pound pumpkin, cut into 1-inch pieces, or more to taste
2 potatoes, chopped
2 ears corn, cut into 1-inch pieces
4 ounces carrots, cut into 1/2-inch pieces
½ cup chopped okra
4 scallions, chopped
1 hot chile pepper
2 cloves garlic, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh thyme, leaves stripped

Steps:

Rinse fish with lemon juice; drain.
Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g

MY GROUPER CHOWDER

My Grouper Chowder image

This was one of those things where I happened to have these ingredients on hand and they all kind of just fell into the pot together. The hubby thought it was good enough that he demanded I immediately write it down.

Provided by crispychick

Categories Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 (1 lb) grouper fillet
1 cup finely diced ham
1 small red bell pepper, finely diced
1 bunch green onion, chopped
3 cloves garlic, chopped
2 tablespoons butter
2 small baking potatoes, scrubbed and cubed into 1/4 inch pieces
1 stalk celery, finely chopped (with green leafy part)
1 quart chicken broth
1 quart whole milk
1/2 cup chopped parsley
1 lemon, juice of
3 tablespoons Crystal hot sauce
salt and pepper

Steps:

In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
Remove to plate discard skin.
Add celery, bell pepper, and ham and saute 3-4 minutes.
Add green onion and garlic and saute 1-2 more minutes.
Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
Add potatoes and cook for about 15 minutes or until tender.
Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
Add the milk- being careful not to boil- and heat through.
Season to taste with salt and pepper.
Serve with crusty french bread.