How to cook Coconut Fish Chowder
- 1 pound cod or any firm, white-fleshed salt water fish fillets, cut into medium pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1/8 teaspoon chili powder
- 1/2 teaspoon salt
- 1 3/4 cups water
- 10 ounces corn kernels (thawed if frozen)
- 1 3/4 cups coconut milk
- 2-3 tablespoons lime juice
- Chopped fresh coriander to garnish
- Lime wedges to garnish
- Heat 1 tablespoon of olive oil in a saucepan; add the chopped onion, chili powder and salt.
- Stir fry over medium heat until translucent, for about 5 minutes.
- Add water and corn. Bring to a boil and simmer for 4-5 minutes.
- Using slotted spoon transfer 2/3 of corn from the saucepan to a blender jar.
- Process with coconut milk until smooth.
- Add the fish to the saucepan, bring to a boil and cook for about 5-7 minutes or until the cod pieces are completely opaque.
- Once it's done, pour back the corn-coconut mixture and heat up. Do not boil.
- Remove the saucepan from the heat and add 2-3 tablespoons lime juice. Add more salt if necessary.
- Ladle the Coconut Fish Chowder into individual serving bowls, sprinkle with chopped coriander and serve hot with lime wedges.
The Coconut Fish Chowder
is great tasting food - easy to cook and is also healthy.
This recipe for Coconut Fish Chowder serves/makes: 4 servings
The Coconut Fish Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Cod
Preparation Method: Soup/Stew