Best 3 Coconut Fish Chowder Recipes
Calling all seafood lovers! Immerse yourself in the tantalizing world of flavors with our delightful Coconut Fish Chowder. This rich and creamy soup is a symphony of tropical and savory notes, featuring succulent fish, tender vegetables, and a medley of aromatic spices. Indulge in the perfect balance of coconut milk's velvety texture and the vibrant flavors of ginger, lemongrass, and chili.
In addition to the classic Coconut Fish Chowder recipe, we have compiled a diverse selection of chowder variations to cater to every palate. From the spicy and robust Jamaican Fish Chowder to the hearty and comforting Corn and Clam Chowder, our collection offers a culinary journey like no other. Whether you prefer a creamy New England Clam Chowder or a flavorful Manhattan Clam Chowder, we have something for you.
Our comprehensive guide takes you step-by-step through each recipe, ensuring that you create a chowder that is both delicious and memorable. With detailed instructions and helpful tips, you'll be able to master the art of chowder-making, impressing your friends and family with your culinary prowess.
So dive into our collection of Coconut Fish Chowder and chowder recipes, and embark on a culinary adventure that will transport you to the seaside. Satisfy your cravings for seafood and indulge in the comforting warmth of these delectable soups. Happy cooking!
COCONUT FISH CHOWDER
Coconut milk is made from shredded coconut that is simmered in water and then strained to make a creamy liquid. It should not be confused with coconut cream, which has less water, or with sweetened cream of coconut. Reduced-fat coconut milk contains thickeners and other additives; it's best to use small amounts of regular coconut milk instead.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 11
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.
ASIAN COCONUT FISH CHOWDER
Coconut milk adds a soft, nutty taste to this Asian fish chowder, while also thickening it. When cooking with coconut milk or cream, don't let the liquid boil or it may curdle or separate.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
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.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't be afraid to experiment with different types of fish. Any firm, white fish will work well in this recipe.
- Cook the fish gently. Overcooking will make it tough and dry.
- Use a good quality coconut milk. This will give your chowder a rich, creamy flavor.
- Add vegetables to your chowder. This will make it more nutritious and flavorful.
- Season your chowder to taste. Add salt, pepper, and other spices to taste.
- Serve your chowder hot. This is the best way to enjoy its delicious flavor.
Conclusion:
Coconut fish chowder is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover fish. With its creamy texture, delicate flavor, and abundance of vegetables, this chowder is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give coconut fish chowder a try. You won't be disappointed.
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