A hearty fish chowder.
1kg Whole Cleaned Fish
1 Small Diced Onion
1 Teaspoon Thyme
1 Scotch Bonnet Pepper
2 Tablespoons Tomato Paste
250g Flour
Prep your fish by removing scales and fins if necessary.
Bring frying oil up to medium-high temperature in a frying pan.
Fry the fish on both sides until crispy, but not cooked through. Remove to a cooling rack and transfer the oil to a large pot.
Build a roux over medium heat by adding flour and mixing until the color changes to light brown.
Add the onion, thyme, chilies, and tomato paste to the roux, and stir to mix.
Add a liter of boiling water to the pot — the consistency should be that of a chowder, so add more water if necessary.
Add the fish to the pot and simmer for 30min.
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