Caribbean Fish Chowder*

Caribbean Fish Chowder with Miso Master Organic Mellow White Miso

Caribbean Fish Chowder*


  • 1 Tbsp organic olive oil
  • 4 cloves garlic (minced)
  • 1 medium onion (sliced)
  • ¼ tsp sea salt
  • 3 medium carrots (chopped)
  • 2½ cups water
  • 14 oz coconut water
  • ½ lb Grouper, Snapper or Orange Roughy (cut 1 inch squares)
  • 2 Tbsp Miso Master Organic Mellow White Miso
  • 1½ tsp Madras curry
  • pepper (to taste)


  1. Heat olive oil in a 4 quart pot. Sauté garlic, onion, and salt until soft. Toss in carrots and sauté 2 minutes more.
  2. Stir water and coconut milk into pot, bring to a boil. Reduce heat to medium, cover, simmer about 8 minutes.
  3. Add fish and cook 5-10 minutes.
  4. Dissolve Miso Master Organic Mellow White Miso in some of the broth, stir in curry and pepper, and simmer 2 minutes.
  5. Garnish with 2 Tbsp chopped chives and lemon slice.


*Recipe from “The Miso Book” by John & Jan Belleme

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