Coconut Fish Chowder Recipe

Name: Coconut Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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

Servings: persons

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

1
Heat the butter in a large saucepan or small stockpot over medium heat.
2
Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes.
3
Add the garlic and lime leaves; cook 1 minute.
4
Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat.
5
Cook 7 to 9 minutes.
6
Reduce heat to low.
7
Add the coconut milk, and bring almost to a simmer.
8
Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes.
9
Season with salt and pepper.
10
Ladle the soup into bowls; garnish with chives and coconut.
11
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 small onion, cut into very thin wedges, 2 garlic cloves, finely chopped, 4 fresh or frozen kaffir lime leaves, and more.

Yes, Coconut Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Fish Chowder

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