Description
A refreshing coconut lime shrimp and cod chowder that transports you to sun-soaked beaches with every bite.
Ingredients
Scale
- 2 lb large raw shrimp, peeled, cleaned, and deveined
- 1.65 lb cod fillet, cut into 1” cubes
- 2 cloves garlic, minced
- 1/3 cup fresh lime juice
- 1/2 tsp Himalayan salt
- 1/2 tsp ground black pepper
- 1 tsp red pepper flakes
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 small red bell peppers, chopped
- 2 large ripe tomatoes, diced
- 1/2 cup fish stock or clam juice
- 2 tbsp tapioca starch
- 3 tbsp water
- 1 cup full-fat coconut milk
- 1/2 cup fresh chopped cilantro
Instructions
- In a large bowl, combine the shrimp, cod fillet, minced garlic, fresh lime juice, salt, black pepper, and red pepper flakes. Mix everything well and set aside in the refrigerator.
- Heat the extra-virgin olive oil in a large 4½ quart Dutch oven or medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about two minutes.
- Incorporate the chopped bell peppers and cook for another two minutes until softened. Pour in the fish stock or clam juice.
- Add the marinated shrimp, chunks of cod, and diced tomatoes to the pan. Cook for about 8 to 10 minutes, stirring gently until the seafood turns opaque.
- Dissolve the tapioca starch in water and stir it into the chowder. Let it simmer for one minute.
- Gently mix in the full-fat coconut milk and freshly chopped cilantro. Serve immediately.
Notes
Serve with crusty bread or a light salad. Store any leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chowder, coconut, shrimp, cod, tropical, seafood, creamy soup
