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Bahamian Fish Chowder
Based on a recipe from my Florida cousins this classic tomato-based fish chowder is reminiscent of my grandfather's. He would arise at 4:00 in the morning and head off to his favorite fishing spots. By 10:00 am he would be back, and his house would be filled with the wonderful smells of his "fish stew." Thank heaven for comfort food! Oh yeah, you can substitute fresh conch (if you can get it) for the fish, and imagine you're rubbing elbows with Papa Hemmingway in old Key West!
For those of that arent familiar with Florida's famous conch chowder it is tomato-based, it should be relatively spicy (although I know the restaurants tending the tourist trade cant make it too spicy) and have bold flavors. And it can contain an assortment of chopped veggies. The conch itself is as much for tradition as for flavor as it tends to be a chewy, rather bland shellfish that is used more because it is so plentiful in south Florida and the Keys than due its culinary properties. Another variation on this theme are the wonderful fish chowders that you find in the Bahamas and other West Indies islands. In most cases the broth, veggies and seasonings are pretty much the same for both. Either way you're bound to find this recipe to be authentic, and a keeper.
Dice the fish into approximately ½ cubes and place in mixing bowl. Add the juice
of one lime, toss together and place in fridge for 30 minutes, tossing a couple of times
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