Coconut Lime Fish Chowder
Servings: 4-6
Ingredients:
1 lb (450 g) white fish fillets (such as cod, tilapia, or haddock), cut into bite-sized pieces
1 can (14 oz) coconut milk
4 cups fish broth (or vegetable broth)
1 tbsp coconut oil (or olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, diced
1 medium carrot, diced
1-2 small potatoes, peeled and diced
1-2 tbsp fish sauce (optional, for added depth)
Zest and juice of 1 lime
1/2 tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Fresh cilantro or green onions, chopped (for garnish)
Lime wedges, for serving
Instructions:
Sauté Aromatics:
Heat Oil: In a large pot, heat the coconut oil over medium heat.
Cook Onion: Add the chopped onion and sauté until softened, about 4-5 minutes.
Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add Vegetables and Broth:
Add Bell Pepper, Carrot, and Potatoes: Add the diced bell pepper, carrot, and potatoes. Sauté for 3-4 minutes to soften slightly.
Pour in Broth and Coconut Milk: Add the fish broth and coconut milk, stirring to combine. Bring to a gentle simmer.
Cook the Fish:
Simmer Vegetables: Let the soup simmer for 10-12 minutes, or until the potatoes are tender.
Add Fish: Gently add the fish pieces to the pot, stirring gently. Let the soup simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish and Serve:
Add Lime Zest and Juice: Stir in the lime zest, lime juice, fish sauce (if using), and red pepper flakes. Season with salt and pepper to taste.
Serve: Ladle the chowder into bowls, garnishing with fresh cilantro or green onions and lime wedges on the side.
Enjoy your Coconut Lime Fish Chowder—a creamy, citrusy dish with a hint of tropical flavor, perfect for a cozy meal!