Bahamian-Style Fish Chowder with Sweet Potato
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Ingredients
- 500 g white fish fillets (such as pollock)
- 300 g sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 onion
- 400 g chopped tomatoes
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 218 kcal
- Protein
- 26.3 g
- Carbohydrate
- 21.8 g
- of which sugars
- 11.6 g
- Fat
- 1.5 g
- of which saturates
- 0.3 g
- Fibre
- 5.2 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in a little oil for 5 minutes, then add the chopped tomatoes, 400ml water, the thyme sprigs and the whole scotch bonnet chilli.
- 2
Add the sweet potato and carrots, and simmer for 15 minutes until almost tender.
- 3
Cut the fish into chunks and add to the pot, simmering gently for 6-8 minutes until it flakes easily and is cooked through.
- 4
Lift out the scotch bonnet and thyme sprigs.
- 5
Ladle the chowder into bowls while hot.
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