Coconut Fish Chowder Recipes

COCONUT FISH CHOWDER

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.
• Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.
• To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).
• Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.

COCONUT COD CHOWDER

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.

ASIAN COCONUT FISH CHOWDER

Steps:

• Heat butter in a large saucepan or small stockpot over medium heat. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add 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 coconut milk, and bring almost to a simmer. Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

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 SHRIMP CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

COCONUT CONCH CHOWDER

Steps:

• Place conch meat in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and finely chop in a food processor.
• Melt 2 tablespoons margarine in a skillet over medium heat, and mix in the green onions, carrot, celery, sweet potato, red pepper, and corn. Cook and stir 5 minutes.
• Melt remaining 2 tablespoons margarine in a large pot, and whisk in the flour to create a roux. Pour in the half and half, coconut milk, and fish stock. Mix in the ginger, and season with salt and pepper. Stir the conch and vegetables into the pot. Bring to a boil, reduce heat to low, and simmer 15 minutes. Mix in the hot sauce and cilantro. Continue cooking 15 minutes, or to desired consistency.