Recipe courtesy of Ben Sargent
Episode: Chowder
Ben's Bahamian Monkfish and Eel Chowder
Total:
2 hr
Active:
1 hr
Yield:
20 servings
Level:
Easy
Total:
2 hr
Active:
1 hr
Yield:
20 servings
Level:
Easy

Ingredients

  • 1 medium size live eel (about 1 to 2 pounds, both sides or loins)
  • 3 pounds monkfish, or 4 loins off the backbone, skinned, cut into 1-inch cubes
  • 2 carrots, peeled and cut into 1-inch chunks
  • 2 bay leaves
  • 2 tablespoons butter
  • 7 medium Spanish onions, sliced
  • 15 small Idaho potatoes, cut into 1-inch cubes
  • 5 red bell peppers, seeded and chopped
  • 5 green bell peppers, seeded and chopped
  • 3 green plantains, peeled and sliced
  • 3 yellow plantains, peeled and sliced
  • 3 (13.5-ounce) cans coconut milk
  • 1 (15-ounce) can coconut cream
  • 12 cups heavy cream
  • 3 pounds canned peeled tomatoes, plus their juices
  • Pinch dried parsley
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 4 ounces Jamaican curry powder
  • Pinch paprika
  • Hot sauce, melon or coconut, for serving

Directions

To prepare the eel, chop off the head leaving it attached on 1 side and skin from head to tail. Cut the fillets from both sides of the backbone and cube into 1-inch pieces.

In a medium pot, combine monkfish, eel, carrots, bay leaves, and a pinch of salt and freshly ground black pepper. Add just enough water to cover and bring to a boil. Boil for 10 minutes and then strain, saving about 1 cup of the cooking liquid.

In a large pot over medium heat, melt the butter and add the onions and potatoes. Cook for 5 minutes, until vegetables are coated in butter and beginning to soften. Add the bell peppers and plantains and cook, stirring often, until all the vegetables are softened, but not cooked through. Add the coconut milk, coconut cream, heavy cream, tomatoes and reserved fish stock. Bring to a boil, reduce heat to medium so chowder is simmering and add fish. Add dried parsley, cayenne, salt, freshly ground black pepper, and curry powder to taste. Add just enough paprika for a pinkish hue. Simmer until the flavors have melded, the vegetables are cooked through, and the chowder has thickened slightly, about 25 to 35 minutes. Serve with hot sauce if desired in a bowl or, more decoratively, a half a melon or coconut.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Bahamian Conch Chowder

Recipe courtesy of Norman Van Aken

Smoked Eel Chowder

Recipe courtesy of Ed O'Neill

Eel Provencal

Recipe courtesy of Ed O'Neill

Bahamian Conch Salad

Recipe courtesy of Emeril Lagasse

Monkfish with Almond Sauce

Recipe courtesy of Mario Batali

Monkfish and Mash Potatoes

Monkfish Tails Piperade

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c