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
Description
Food Network Invites You To Try This Ben's Bahamian Monkfish And Eel Chowder Recipe From Throwdown With Bobby Flay.
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