COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Provided by Molly Baz
Categories Bon Appétit Dinner One-Pot Meal Seafood Fish Cod Coconut Leek Potato Celery Coriander Ginger Soy Free Peanut Free Tree Nut Free Spring
Yield 4 servings
Number Of Ingredients 16
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.
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Dan Brad
[email protected]I'm not a huge fan of coconut, but I thought this chowder was delicious. The coconut flavor was subtle and not overpowering.
David Bryant
[email protected]This chowder is a great way to use up leftover cod.
Angela Collins
[email protected]This was the perfect comfort food for a cold night. The coconut milk made it so creamy and delicious.
Nakash Ali
[email protected]This chowder was so creamy and flavorful. I loved the addition of the coconut milk and the oyster crackers.
Kiran Punmagar
[email protected]I'm a big fan of seafood chowders, and this one did not disappoint. The coconut milk gave it a unique and delicious flavor.
Olajubu Oluwaseyi adeyemi
[email protected]This was a hit with my family! Everyone loved the creamy coconut flavor and the crispy oyster crackers. It's definitely a recipe I'll be making again.
Shrwan Sah
[email protected]This chowder was easy to make and turned out delicious. I used frozen cod and it still came out great. The oyster crackers were a nice touch.
Mack Donald
[email protected]I'm not a big fan of coconut, but I was pleasantly surprised by how much I enjoyed this chowder. The coconut flavor was subtle and not overpowering. The chowder was also very creamy and flavorful.
Samrat Jahangir
[email protected]This was a great recipe! I used fresh cod and it turned out so tender and flaky. The coconut milk gave the chowder a nice creamy texture and the oyster crackers added a nice crunch.
Le grand Baya
[email protected]I've always been a fan of seafood chowders, and this coconut cod chowder is no exception. It's creamy, flavorful, and just the right amount of spicy. The oyster crackers are a great addition, too.
JAYDEN & Skyyy
[email protected]This cod chowder with oyster crackers was an absolute delight! The flavors of the coconut and codfish blended perfectly, and the oyster crackers added a nice crispy texture. I especially enjoyed the hint of spice from the cayenne pepper.