- Soup
- Main
- Fish
- Caribbean
- One pot
- Stovetop
Ingredients
- 4 slices
bacon, chopped
- 1 tbsp
butter
- 1
yellow onion, diced
- 2
celery stalks, diced
- 1
green bell pepper, seeded and diced
- 3 cloves
garlic, minced
- 1 tbsp
fresh thyme leaves, or 1 tsp dried
- 1
bay leaf
- 1/4 tsp
red pepper flakes (optional)
- 2 tbsp
tomato paste
- 1 can
diced tomatoes (14.5 oz), with juice
- 1 1/4 lb
Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 5 cups
fish or chicken stock
- 1 1/2 lb
grouper fillets, skinless, cut into 1 1/2-inch chunks
- 1/4 cup
dry sherry
- 2 tbsp
lime juice, freshly squeezed, plus lime wedges to serve
- 2 tbsp
fresh parsley, chopped
salt, to taste
black pepper, to taste
Contains milk (butter) and fish (grouper fillets).
Not checked: fish or chicken stock.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Put the chopped bacon in a large heavy pot over medium heat and cook, stirring now and then, until the fat has rendered and the bacon is browned, 6 to 8 minutes. Leave the bacon and fat in the pot.
8 min
- 4 slices bacon
- Step 2
Add the butter, onion, celery and bell pepper. Cook, stirring occasionally, until the vegetables are soft but not browned, about 7 minutes. Season with a good pinch of salt.
7 min
- 1 tbsp butter
- 1 yellow onion
- 2 celery stalks
- 1 green bell pepper
- Step 3
Stir in the garlic, thyme, bay leaf and red pepper flakes and cook until fragrant, about 1 minute. Add the tomato paste and stir it around for another minute so it darkens slightly.
2 min
- 3 cloves garlic
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- Step 4
Add the diced tomatoes with their juice, the potatoes and the stock. Scrape the bottom of the pot and bring to a boil.
- 1 can diced tomatoes (14.5 oz)
- 1 1/4 lb Yukon Gold potatoes
- 5 cups fish or chicken stock
- Step 5
Lower the heat and simmer, uncovered, until the potatoes are tender when poked with a knife, 15 to 18 minutes.
17 min, hands-off
- Step 6
Stir in the sherry and taste the broth, adding salt and black pepper until it tastes good on its own. Lower the heat so the soup is barely bubbling, then slide in the grouper chunks in a single layer. Cook without stirring until the fish is opaque and flakes easily, 5 to 7 minutes.
7 min
- 1 1/2 lb grouper fillets
- 1/4 cup dry sherry
- salt
- black pepper
- Step 7
Fish out the bay leaf. Stir in the lime juice and parsley as gently as you can so the fish stays in chunks. Let the chowder sit off the heat for 5 minutes, then ladle into bowls and serve with lime wedges.
5 min, hands-off
- 2 tbsp lime juice
- 2 tbsp fresh parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026