Coconut Cod Chowder Recipes

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

Coconut Cod Chowder image

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.

Ingredients

1/4 cup extra-virgin olive oil
3 stalks celery, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
Two 8-ounce bottles clam juice (see Cook's Note)
One 15-ounce can coconut milk
1 1/4 pounds cod fillet, cut into 1 1/2-inch chunks
One 15-ounce can cannellini beans, rinsed and drained
1 cup yellow or gold grape tomatoes, halved
2 tablespoons fresh lemon juice
1/3 cup finely chopped fresh dill, plus more for garnish
1/3 cup finely chopped fresh parsley, plus more for garnish
1/3 cup thinly sliced scallions, plus more for garnish
Crushed red pepper flakes, for serving, optional

COCONUT FISH CHOWDER

Categories Fish Coconut Simmer

Yield serves 6

Number Of Ingredients 14

Coconut Fish Chowder image

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.

Ingredients

1 tablespoon unsalted butter
1 small onion, cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes, cut into 1/2-inch chunks
2 stalks celery, thinly sliced on the bias
1/4 pound green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
1/2 bunch fresh chives, cut into 1 1/2-inch lengths, for garnish
6 tablespoons freshly grated or desiccated coconut, for garnish

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In a large bowl, combine the shrimp, cod fillet, garlic, lime juice, salt, pepper and chili pepper flakes; set aside, preferably in the refrigerator.
Next, in a large 4½ quart Dutch oven or medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until just translucent and softened, about 2 minutes. Add the bell peppers and continue cooking for about 2 minutes, stirring occasionally, until softened. Add the fish stock and cook for an additional minute.
Add the shrimp and chunks of cod, along with their marinade, followed by the diced tomatoes and cook for about 8 to 10 minutes, stirring very delicately from time to time, until the shrimp and fish are just opaque throughout and the mixture has released plenty of liquid.
Dilute the tapioca starch in the water and delicately stir that in the chowder; bring back to a simmer, cook for a full minute and then kill the heat.

Coconut Cod Chowder Recipes

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.

COCONUT FISH CHOWDER

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