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The unusual ingredients in this recipe all work together to produce a pungent, spicy chowder that is a delight for the palate. The chowder is rich enough to serve as a main course for a luncheon or as a light entree for dinner, with crunchy garlic bread and a green salad.
- 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 ground annatto seeds
- 2 pounds fish fillets (Grouper, Snapper, pompano)
- 3 cups fish stock
- 2 cups water
- 1 cup milk
- 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, annatto, 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 salt and pepper to taste.
Serve the soup in warmed bowls and garnish with the chopped scallions.