Caribbean-style seafood chowder

Recipe Categories : | Caribbean | Seafood | Snapper | Shrimps |

Ingredients :

• 2 lb assorted firm-fleshed fish -- snapper, drum or similar.
• 1 lb large shrimp, peeled & deveined
• reserved fish bones and shrimp shells
• ¼ cup fresh lime juice
• 2 Jalapeņo chilies, seeded & minced
• 4 onions, divided
• 4 cloves garlic, divided
• 3 stalks celery, divided
• 6 cups cold water
• ¼ cup thick-sliced bacon, diced
• 2 sweet peppers, seeded & finely chopped
• 3 cups potatoes, diced
• ½ tspn dried thyme
• 2 bay leaves
• ¼ tspn nutmeg, freshly grated
• 4 cups tomatoes, peeled and chopped
• ¼ cup tomato paste -- optional
• beer
• cayenne & black pepper -- to taste

1. Cut fish into 2"
2. Toss together fish, shrimp, lime juice, and jalapeņos.  Refrigerate for 2 hours.
3. Place fish bones and shrimp shells in stockpot with one unpeeled onion, one unpeeled garlic clove -both quartered- and one celery rib.  Cover with water and simmer one hour.  Drain and discard solids.  Reserve stock.
4. Sauté bacon until browned.  Reserve bacon then sauté the remaining three onions, two
   celery ribs, and both peppers until tender and golden. 
5. Add garlic, finely minced, and sauté a minute longer.  Add potatoes, thyme, bay and nutmeg. Cover with hot stock, tomatoes and tomato paste [if used]. 
6. Cook until potatoes are barely tender, about 15 to 20 minutes. 
7. Add fish and shrimp along with their marinade.  Simmer another 10 to 15 minutes
8. Thin with beer, if needed, and adjust heat level to suit