Friday, June 7, 2013

Fish Hater's Chowder

Fish Hater’s Chowder
(serves 6)

This chowder is creamy but not heavy; it has a very delicate fish flavor, making it a perfect choice for those who don't care for fish but desire its many health benefits.  The use of coconut milk in this dish may seem unusual, but in this application, expect a “buttery” rather than an overtly “coconut” flavor to come from this ingredient. Whether you're a "fish lover" or a "fish hater" this is one you'll want to try!


- 4 filets mild white fish (such as Haddock or Tilapia)
- Old Bay Seasoning for sprinkling
-1 extra large onion
- 2 handfuls baby carrots
- 3 large stalks celery
- 2 ears of fresh corn
- 8 to 10 small potatoes (red, white or purple)
- 4 large sprigs fresh thyme
- 1 very large sprig fresh rosemary
- 1 1/2 teaspoons dried basil
- 2 bay leaves
- 1 can regular coconut milk
- 1 ½ cups chicken broth
- 3 ½ cups 2% milk
- Salt and ground black pepper to taste
- pinch of smoked paprika
- Olive oil for the pan

Dice onion and celery (reserve the leafy tops for garnishing purposes).

Heat about 1 tablespoon of olive oil in a dutch oven over medium heat.

Slice the baby carrots into small rounds and add to the pan along with the onion and celery. Cook over medium heat until vegetables have softened.

Remove the thyme and rosemary needles from the stems. Chop the rosemary needles and add thyme, rosemary, salt and ground black pepper to the vegetables.

Pour the chicken stock into the pan. Then add the can of coconut milk and 2% milk, stirring until the coconut milk has dissolved into the broth.

Remove the corn kernels from the cobs and add the corn to the pan.

Cut the potatoes into chunks and when you hear the soup begin to boil, stir into the mixture. Season with more salt and pepper and the dried basil. Add the 2 Bay Leaves, cover, reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are 
fork tender (20-25 minutes).

Heat some olive oil in a pan or cast iron skillet over medium heat. Sprinkle both sides of the fish filets with Old Bay Seasoning, salt and ground black pepper. Cook until the fish is white and opaque.

Flake the fish into chunks when it has finished cooking, and add to the soup.

  Stir to combine and allow the soup to cook for about 5 more minutes on low to 
incorporate the fish flavor.

Ladle the soup into bowls and garnish with the celery greens. Serve with a leafy green salad and the bread of your choice. Enjoy!