As its name implies, today's recipe features Caribbean flavors.
It calls for batata – the dry, red-purple sweet potato found in Latin markets – but regular orange sweet potatoes (or yams) will do just fine.
The recipe has Mexican/Cuban accents as well, thanks to its canned chipotle peppers in adobo sauce.
Caribbean Fish Chowder
Makes four servings
¾ pound batata or sweet potato, peeled and cut into ½-inch chunks
2 slices (1 ounce) turkey bacon or salmon bacon
, coarsely chopped
2 green bell peppers, cut into 1-inch squares
1 chipotle pepper in adobo, finely chopped
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons flour
1½ cups low-fat (1%) milk or coconut milk
- In a medium pot of boiling water, cook the batata until just tender, about 8 minutes.
- Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the turkey bacon, bell peppers, chipotle pepper, garlic, and salt, and cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes.
- Sprinkle the flour over the peppers, stirring to coat. Gradually stir in the milk. Stir in the batata. Bring the mixture to a boil, place the cod on top, reduce to a simmer, cover, and cook until the cod just flakes when tested with a fork, about 5 minutes.
Nutrition per serving: 270 calories, 5.7g total fat (1.5g saturated), 58mg cholesterol, 3g dietary fiber, 27g carbohydrate, 26g protein, 520mg sodium. Good source of: beta carotene, potassium, riboflavin, selenium, vitamin B12, vitamin B6, vitamin C.