Best 3 Coconut Fish Chowder Recipes

Are you looking for a delicious and flavorful coconut fish chowder recipe? If so, you've come to the right place! This article will provide you with a variety of mouthwatering recipes that are sure to tantalize your taste buds. From classic chowders to modern twists on this classic dish, there is something for everyone. With easy-to-follow instructions and helpful tips, you'll be able to create a delicious coconut fish chowder that will impress your family and friends.

Let's cook with our recipes!

COCONUT FISH CHOWDER

Coconut Fish Chowder image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 30m

Number Of Ingredients 11

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)

Steps:

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

ASIAN COCONUT FISH CHOWDER

Asian Coconut Fish Chowder image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 14

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

Steps:

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.

COCONUT FISH CHOWDER

Coconut Fish Chowder image

Categories Fish Coconut Simmer

Yield serves 6

Number Of Ingredients 14

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 1-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

Steps:

Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the 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 the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

Tips and Conclusion

Tips:

Use Fresh Fish: Using fresh fish is key to making a flavorful and delicious coconut fish chowder. Look for firm, flaky fish fillets that have a mild flavor, such as cod, haddock, or tilapia.
Make Your Own Coconut Milk: While canned coconut milk is a convenient option, making your own coconut milk is easy and yields a much richer and creamier flavor. Simply blend unsweetened shredded coconut with water until smooth, then strain through a cheesecloth-lined colander.
Add Vegetables for Extra Flavor and Nutrition: Feel free to add your favorite vegetables to the chowder, such as diced carrots, celery, onions, or bell peppers. You can also add greens like kale or spinach for an extra boost of nutrients.
Use a Variety of Spices: Don't be afraid to experiment with different spices to create a unique flavor profile for your coconut fish chowder. Common spices used in coconut fish chowder include curry powder, cumin, ginger, and turmeric.
Don't Overcook the Fish: Be careful not to overcook the fish, as this will make it tough and dry. Cook the fish just until it is opaque and flakes easily with a fork.

Conclusion: Coconut fish chowder is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy coconut broth, tender fish, and flavorful spices, this chowder is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting soup recipe, give coconut fish chowder a try!