This recipe from the Colombian Pacific Coast, was introduced by African descendants who enriched the local cuisine with new ingredients and flavours. The addition of coconut milk and the use of cassava and potato to thicken the soup is also very common in this region.
This chowder can be prepared with any type of fresh or frozen fish and seafood. The preparation of a rich broth with fish heads and bones will give it a distinctive and unique flavour.
- 2 celery stalks, chopped in chunks
- 2 onions, finely chopped
- 1 red pepper, finely chopped
- 2 carrots, chopped in chunks
- 3 garlic cloves, finely chopped
- 4 spring onion stalks, finely chopped
- 1 tbsp. finely chopped coriander
- 5 large tomatoes (Tomato puree)
- 3 fish stock cubes
- 1 tbsp. tomato paste
- 1 can coconut milk
- 1kg mix seafood
- Olive oil or vegetable oil
- 2 fish heads and bones
- 2 fish filets (any fresh fish of your choice)
- 2 potatoes, boiled and mashed
- Salt and freshly ground pepper
- 20 min
- 60 min
1. Add the fish heads and bones to an aluminium stockpot and cover it with water and bring to the boil. In the meantime, add the fish cubes, chopped celery and carrots.
2. Let it boil for 20 to 30 minutes and set aside. Remove all bones, heads and vegetables, until the broth is clean.
3. Add olive/vegetable oil to an aluminium stockpot and sauté the onions, spring onions and red pepper until soften. Add the garlic cloves for a couple of minutes more and set aside.
4. In the meantime, prepare the tomato puree, remove the skin from the tomatoes and add to a blender with a little bit of water and blend for a couple of minutes. At this point add the softened vegetables and blend for a further 2 minutes.
5. Pass the above mixture through a strainer and then incorporate this mix to the fish broth.
6. Add the coconut milk, tomato paste, mash potato and boil for 10 to 15 minutes, then incorporate the seafood mix, fish and cook for additional 10 minutes.
7. Serve with chopped coriander and chopped red chillies on top.