COCONUT FISH CHOWDER - Vegan Version Incl.
Recipe inspired by thefamilcooking.com along with a number of other recipes then slightly ‘Teri-orized’ to create this chowder. For me, warming foods are needed, actually essential in frigid weather and this comforting creation is heavenly. Rich, canned coconut milk makes an appearance as it often does in many of my creations, along with lots of garlic and ginger. (These are warming and immune boosting). Use various vegetables and your choice of wild, cold water white fish such as cod or edamame or tofu. This recipe comes together quickly and is company worthy.
NOTE: For a whole-foods, vegan version, edamame or lightly sauteed tofu cubes work perfectly as the plant protein in this creation. Add to the chowder in the last 4 minutes of cooking.
INGREDIENTS
1 tbsp olive oil or coconut oil
1 white or red onion, finely chopped
3-4 cloves garlic, minced
1 tbsp fresh ginger, finely chopped
½ pound Brussels sprouts, cut in half or quartered (zucchini is a good option)
1 red or orange bell pepper, diced
1 large carrot, diced
1 lb. wild white fish fillets (cod, or sole), cut into bite size pieces
2.5 cups fish or vegetable broth
1, 400ml/13.5 oz can full-fat coconut milk
1 tbsp fish sauce or low sodium, gluten-free tamari
Sea salt and freshly ground pepper to taste
2 tbsp lime juice, to taste
Garnish: Fresh parsley, cilantro or basil, chopped or torn, chili flakes or cayenne
DIRECTIONS
TERI’S TIPS:
Recipe inspired by thefamilcooking.com along with a number of other recipes then slightly ‘Teri-orized’ to create this chowder. For me, warming foods are needed, actually essential in frigid weather and this comforting creation is heavenly. Rich, canned coconut milk makes an appearance as it often does in many of my creations, along with lots of garlic and ginger. (These are warming and immune boosting). Use various vegetables and your choice of wild, cold water white fish such as cod or edamame or tofu. This recipe comes together quickly and is company worthy.
NOTE: For a whole-foods, vegan version, edamame or lightly sauteed tofu cubes work perfectly as the plant protein in this creation. Add to the chowder in the last 4 minutes of cooking.
- Approx. Prep Time: 10 minutes and cooking time 30 minutes
- Dairy-free, gluten-free, vegan option
- Yield: 4 servings
INGREDIENTS
1 tbsp olive oil or coconut oil
1 white or red onion, finely chopped
3-4 cloves garlic, minced
1 tbsp fresh ginger, finely chopped
½ pound Brussels sprouts, cut in half or quartered (zucchini is a good option)
1 red or orange bell pepper, diced
1 large carrot, diced
1 lb. wild white fish fillets (cod, or sole), cut into bite size pieces
2.5 cups fish or vegetable broth
1, 400ml/13.5 oz can full-fat coconut milk
1 tbsp fish sauce or low sodium, gluten-free tamari
Sea salt and freshly ground pepper to taste
2 tbsp lime juice, to taste
Garnish: Fresh parsley, cilantro or basil, chopped or torn, chili flakes or cayenne
DIRECTIONS
- Heat a large pot over medium heat. Add in the oil, then the onions and sauté until translucent, about 5 minutes or so.
- Stir in the carrots and red bell pepper. Cook for 3–5 minutes until slightly softened. Add the ginger and garlic, cooking for another minute until fragrant.
- Pour in the broth and bring to a simmer.
- Add the coconut milk and stir to combine. Simmer gently for 10 minutes.
- Season with fish sauce (or tamari) lime juice, sea salt, and pepper, to taste.
- Gently add the fish and simmer for 5–7 minutes, or until fish is just cooked flaking easily. Turn off heat to avoid overcooking the fish. If using edamame or tofu, reduce this cooking time to 4 minutes.
- Taste and adjust seasonings as needed and serve hot, garnished with the fresh lime juice, fresh herbs and optional chili flakes or cayenne pepper for a kiss of extra heat.
TERI’S TIPS:
- Scallops or halibut escalate this soup to gourmet level if you have the budget.
- Double the recipe and serve as a main course with a salad for your next dinner party. (Great salad recipes here.)
- Lemongrass or kaffir lime leaves add a Southeast Asian flair and Thai basil would be a perfect garnish.
