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.
- Servings: 6
Source: Martha Stewart Living, February 2003
- 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 one-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
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.