Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups fish or chicken broth
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
- 2 tbsp. lime juice
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, sauté onion, garlic, red bell pepper, and jalapeño pepper over medium heat until softened, about 5 minutes.
2. Add cumin, paprika, thyme, salt, and black pepper. Cook for another minute, stirring constantly.
3. Pour in fish or chicken broth, coconut milk, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add fish pieces and simmer for another 5-7 minutes, or until fish is cooked through.
5. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend in batches.
6. Stir in chopped cilantro and lime juice. Adjust seasoning to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 18g
Saturated Fat: 14g
Cholesterol: 45mg
Sodium: 950mg
Carbohydrates: 13g
Fiber: 3g
Sugar: 6g
Protein: 19g
Substitutions for ingredients:
- Any white fish can be used in place of the recommended fish fillets.
- If you don't have jalapeño pepper, you can use any other spicy pepper of your choice.
- Fresh tomatoes can be used in place of canned tomatoes.
Variations:
- Add diced potatoes or sweet potatoes for a heartier chowder.
- Use shrimp or scallops instead of fish.
- Add corn or other vegetables of your choice.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Adjust the spiciness to your liking by adding more or less jalapeño pepper.
- For a creamier chowder, add more coconut milk.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, lime wedges, and sliced jalapeño peppers.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Green salad or roasted vegetables.
Troubleshooting advice:
If the chowder is too thick, add more broth or coconut milk to thin it out.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Chowder is a type of soup that originated in New England in the 18th century. It typically contains seafood, potatoes, and cream or milk.
Flavor profiles:
This spicy fish chowder has a rich and creamy coconut milk base with a hint of spice from the jalapeño pepper and a blend of warm spices like cumin and paprika.
Serving suggestions:
Serve hot with crusty bread or crackers for dipping.
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Region: Thai