Coconut Cod Chowder With Seasoned Oyster Crackers Recipes
COCONUT FISH CHOWDER
Steps:
- Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
- Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.
COCONUT COD CHOWDER
This herb-laced chowder gets its silky texture and nutty flavor from coconut milk, a plant-based substitute for the more traditional heavy cream used in many chowders. Cannellini beans are a protein-rich swap for potatoes that offer a creamy, satisfying bite.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
- Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
- Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.
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