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Recipe: Caribbean Chowder

 
A spicy warming Caribbean chowder recipe by Chef Marissa Lippert of Nourish Kitchen. For Spring Street Social Society's Bermuda Parlor Party, December 2016 at New York City's Hotel Wolcott. Featuring sunflower oil, herbs, spices, rum, and snapper.
Opulence meets elegance at the Hotel Wolcott. From our Bermuda Parlor Party, December 2016.
 
Caribbean Chowder

By Niree Noel

 

At the end of 2016, in the dead of winter, we hauled in a ton (and we mean a ton) of palm trees to the Hotel Wolcott’s grand jazz ballroom for a sultry Bermudan getaway, right in the middle of Manhattan. Chef Marissa Lippert, proprietor of the West Village café and catering company Nourish Kitchen + Table, prepared a seafood chowder chock full of Caribbean flavors–including rum, of course. Here, Marissa generously shares her recipe so you too can recreate her signature island stew that’ll surely transport you to some tropical wonderland, regardless of whether it’s seven degrees out or seventy.

 

A spicy warming Caribbean chowder recipe by Chef Marissa Lippert of Nourish Kitchen. For Spring Street Social Society's Bermuda Parlor Party, December 2016 at New York City's Hotel Wolcott. Featuring sunflower oil, herbs, spices, rum, and snapper.
 

The Recipe

Bahamian Fish Chowder

Recipe by Marissa Lippert

 

Serves 4-6

Ingredients

2 tablespoons sunflower or coconut oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice or homemade fish stock
2 tbsp. heavy cream
2 potatoes, peeled and cubed
1 14.5 oz. can peeled and diced tomatoes
2 tbsp. Worcestershire sauce
1 jalapeño pepper, seeded and minced
1 tsp. ground black pepper
1 bay leaf
Salt and ground black pepper, to taste
1/2 cup Gosling’s dark rum
1 lb. cod or red snapper, cut into 1-inch pieces

 

 

 

For Preparation

Heat sunflower (or coconut oil) in a large soup or stock pot over medium heat. Add in celery, carrots, onion, green pepper, and minced garlic and sauté 8-10 minutes.
 

Stir in tomato paste, cook 1 minute. Add in clam juice (or fish stock), heavy cream, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, salt, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
 

Once potatoes are tender, add in Gosling’s dark rum and simmer another 5-7 minutes. Add in fish and simmer until it’s easily flaked with fork, 8-10 minutes.
 

Serve warm, with a nice tropical colada for extra island vibes. Swimsuits optional. 

 
 

PHOTOS BY: SAM ORTIZ