David's Recipe for Brooklyn Fish Chowder
A kosher, simplified version of what seems to be the Caribbean answer to New England clam chowder. In other words, a very easy stew-like fish soup.
Soup or One-Dish Meal, American
- 6 lbs filets of Nile perch or other white fish
- 1 soup spoon ground coriander
- A few chili peppers, minced
- Juice of 1 lemon
- Zest of 1/2 lemon, finely minced
- 3 large onions, halved lengthwise and then sliced into arcs
- 3 large potatoes, coarsely diced
- 8 cups boiling water
- 6 large lettuce leaves, sliced thin crosswise
- 1 330-gm can coconut milk
- Pinch of salt
- Cut the fish into cubes about 1/2" x 1/2".
- Add the lemon juice and coriander to the fish and marinate while you do the other steps, turning occasionally.
- Add the onions, potatoes, peppers, and zest to the water and simmer for 20 minutes.
- Add the fish mixture and the lettuce and simmer for another 10 minutes.
- Turn off the flame and mix in the coconut milk and the salt.
- Serve immediately or gently reheat later.