Best 3 Coconut Cod Chowder With Seasoned Oyster Crackers Recipes

COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS

Steps:

• Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10-12 minutes.
• Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
• Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
• Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

COCONUT COD CHOWDER

Steps:

• Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
• Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
• Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.

SEAFOOD CHOWDER WITH SEASONED OYSTER CRACKERS

Steps:

• In a small bowl, combine the butter, marinade for chicken, pepper sauce, curry and paprika. Add the crackers; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring twice. Set aside., Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., Saute potatoes and leeks in drippings; stir in flour and thyme until blended. Gradually whisk in broth and clam juice. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender., Add the corn, zucchini, grouper, shrimp and scallops; cook for 2-4 minutes or until fish flakes easily with a fork. Stir in the cream, salt and pepper; heat through. Serve with crackers and bacon.