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
  1. Cut the fish into cubes about 1/2" x 1/2".
  2. Add the lemon juice and coriander to the fish and marinate while you do the other steps, turning occasionally.
  3. Add the onions, potatoes, peppers, and zest to the water and simmer for 20 minutes.
  4. Add the fish mixture and the lettuce and simmer for another 10 minutes.
  5. Turn off the flame and mix in the coconut milk and the salt.
  6. Serve immediately or gently reheat later.




 
  
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