- 2 tablespoons butter
- 2 tablespoons coconut oil
- Kosher salt and cracked black pepper
- 3 celery stalks, diced
- 1 large onion, diced
- 2 sprigs of thyme
- 1 bell pepper, diced
- 1 small carrot, diced
- 1 sweet potato, peeled and diced
- 2 cups pumpkin, diced
- 10 seasoning peppers, diced
- 1 Scotch bonnet, diced with seeds
- 1 bunch of callaloo, chopped (if not available locally, substitute spinach or kale)
- Zest and juice from 1 lime
- 2 quarts coconut milk
- 1 quart fish stock
- 2 tablespoons canola/olive oil blend
- 10 3-ounce fried lionfish fillets (or any white fish will do)
- Flour for dredging
In a large pot over medium heat melt the butter and coconut oil. Once melted, add the onions and sweat about 8-10 minutes until clear. Season with salt and pepper, then add the thyme, bell pepper, carrot, sweet potato, pumpkin, seasoning peppers, and Scotch bonnet. Cook for about 8 minutes. Finally, add the callaloo, lime zest and juice, cook for about 30 seconds, then add coconut milk and fish stock. Raise the heat to high, and bring the pot to a boil.
Reduce heat to low and let simmer for about 15 minutes or until vegetables are just cooked. While the chowder is simmering, coat a large sauté pan with canola/olive oil mix and place over medium heat. Season the fish fillets with salt and pepper and dredge in flour.
Sear the fish skin-side down for 3-4 minutes or until skin becomes crispy, then flip to the other side and cook for an additional couple minutes, being careful not to overcook.
Pour the chowder into a hot bowl and place the fish fillets on top.