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Under 30 Minutes

Under 30 Minutes

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.

  • prep: 30 mins
    total time: 30 mins
  • servings: 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1/4 teaspoon red-pepper flakes
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups water
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 can (13.5 ounces) cocount milk
  • 1 pound skinless red snapper fillets
  • 3 to 4 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges, (optional)

Directions

  1. Step 1

    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.

  2. Step 2

    Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.

  3. Step 3

    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).

  4. Step 4

    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.

Source
Everyday Food, June 2004

Reviews (1)

  • 4 Feb, 2008

    Delicioso! so good and easy.