Bahamian Fish Chowder

Description
The unusual ingredients in this recipe all work together to produce a pungent, spicy chowder that is a delight for the palate. The chowder is rich enough to serve as a main course for a luncheon or as a light entree for dinner, with crunchy garlic bread and a green salad.

Ingredients

 * 2 tablespoons olive oil
 * 4 cloves garlic, chopped
 * 2 1/2 teaspoons sofrito paste
 * 1 fresh habanero pepper, seeds and stems removed, and chopped
 * 1 cup chopped onion
 * 1/2 cup chopped celery
 * 3/4 cup peeled and diced green plantains
 * 1 cup diced potato, cut in a 1/2 inch dice
 * 1/2 teaspoon freshly ground cinnamon
 * 1/2 teaspoon ground annatto seeds
 * 2 pounds fish fillets (grouper, snapper, pompano)
 * 3 cups fish stock
 * 2 cups water
 * 1 cup milk
 * Salt and pepper to taste
 * Garnish: chopped scallions

Directions
Heat the olive oil in a large, heavy casserole pot and add the garlic, sofrito paste, habanero pepper, onion, celery, plantains, and the potato and saute for 5 minutes over a medium heat, stirring, until the onions start to wilt.

Then add the cinnamon, annatto, fillets, stock, water, and milk and stir gently to mix. Bring the mixture to a light boil, reduce the heat to a simmer, and simmer for 15 minutes, or until the fish flakes easily with a fork. Add salt and pepper to taste.

Serve the soup in warmed bowls and garnish with the chopped scallions.