Bahamian Fish Chowder

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 1/2 teaspoons sofrito paste
  • 1 fresh habanero pepper, seeds and stems removed, and chopped
  • 1 cup chopped Onion
  • 1/2 cup chopped celery
  • 3/4 cup peeled and diced green plantains
  • 1 cup diced Potato, cut in a 1/2 inch dice
  • 1/2 teaspoon freshly ground cinnamon
  • 1/2 teaspoon Bijol
  • 2 pounds fish fillets (Grouper, Snapper, pompano)
  • 3 cups fish stock
  • 2 cups water
  • 1 cup milk
  • sea salt and pepper to taste
  • Garnish: chopped scallions



Heat the olive oil in a large, heavy casserole pot and add the garlic, sofrito paste, habanero pepper, Onion, celery, plantains, and the Potato and saute for 5 minutes over a medium heat, stirring, until the onions start to wilt.

Then add the cinnamon, Bijol, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add sea salt and pepper to taste.

Serve the soup in warmed bowls and garnish with the chopped scallions.