Name: Asian Coconut Fish Chowder
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 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.

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Asian Coconut Fish Chowder

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