British Virgin Islands Style Seafood Chowder

Ingredients

In this adaptation, the traditional Scottish Cullen Skink is transformed into a vibrant seafood chowder with a Caribbean twist. The original recipe typically uses smoked haddock as the main seafood ingredient, but in this version, a variety of fresh seafood like shrimp, fish, and crab are used. The addition of coconut milk and local spices infuses the dish with tropical flavors, giving it a distinct British Virgin Islands taste. We alse have the original recipe for Cullen Skink, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 lb (450g) white fish fillets, cut into chunks 1 lb (450g) white fish fillets, cut into chunks
• 1 lb (450g) crab meat 1 lb (450g) crab meat
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 4 cups (960ml) fish or seafood broth 4 cups (960ml) fish or seafood broth
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon curry powder 1 teaspoon curry powder
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the diced potatoes, thyme leaves, paprika, and curry powder to the pot. Stir well to coat the potatoes and vegetables with the spices.
3. 3.
   Pour in the fish or seafood broth and bring the mixture to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
4. 4.
   Add the shrimp, fish chunks, and crab meat to the pot. Cook for an additional 5 minutes, or until the seafood is cooked through.
5. 5.
   Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.
6. 6.
   Serve the British Virgin Islands Style Seafood Chowder hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the chowder to remove any grit or sand.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or a sprinkle of chili flakes to the chowder.
• Serve the chowder with crusty bread or coconut rice for a complete meal.
• Feel free to customize the seafood selection based on your preferences and availability.

Serving advice

Serve the British Virgin Islands Style Seafood Chowder as a main course, accompanied by a side of crusty bread or coconut rice. Garnish each bowl with fresh cilantro for a burst of freshness.

Presentation advice

Present the chowder in colorful bowls or coconut shells to enhance the tropical vibe. Sprinkle some paprika or curry powder on top for an added visual appeal.