Bahamian Fish Chowder

• 1 Scotch Bonnet chile, (or 2 serrano or jalapeno chiles), seeded and finely minced
• 1 green onion
• 2 1/4 teaspoons salt
• 2 pounds raw lobster tails (small ones), split down the middle lengthwise
• 1/3 cup fresh lime juice
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1 tablespoon tomato paste
• 1 cup peeled, seeded and diced tomatoes
• 1 large baking potato, peeled and diced
• 3 cups shrimp stock or low sodium canned chicken broth (or substitute water)
• 3/4 cup coconut milk
• 1 tablespoon dark brown sugar
• 1 teaspoon minced fresh thyme leaves
• 1/8 teaspoon freshly ground black pepper

1. Combine the Scotch bonnet chile, green onion, and 1 teaspoon of the salt in a mortar and pestle or in the bowl of a food processor and process to a paste.
2. Spread the mixture over the lobster meat and drizzle with the lime juice.
3. Refrigerate while you prepare the stew.
4. In a Dutch oven, heat the oil and, when hot, whisk in the flour.
5. Cook, stirring constantly, until a light blond roux is formed, 2 to 3 minutes.
6. Add the onion and bell peppers and cook until vegetables are softened, about 4 minutes.
7. Stir in the tomato paste, diced tomatoes, potato, stock, coconut milk, brown sugar, thyme, remaining 1 1/4 teaspoons salt and pepper and bring to a low boil.
8. Reduce heat to a simmer and cook, stirring occasionally, until sauce is thickened and flavorful and potatoes are very tender, about 30 minutes.
9. Remove the lobster from the marinade and reserve 2 tablespoons.
10. (Discard the remaining marinade.)
11. Add the lobster and the reserved 2 tablespoons marinade to the stew and cook, stirring gently as to not break up the fillets, until the fish is just cooked through, about 7 to 8 minutes.
12. Serve immediately.
13. This dish is traditionally served over grits with Johnnycakes.

scotch, green onion, salt, lobster, lime juice, vegetable oil, allpurpose, onion, green bell pepper, red bell pepper, tomato paste, tomatoes, baking potato, shrimp, coconut milk, brown sugar, thyme, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bahamian-fish-chowder-recipe.html (may not work)