Name: Coconut Lime Shrimp and Cod Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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 salt, I use 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

5 steps

In a large bowl, combine the shrimp, cod fillet, garlic, lime juice, salt, pepper and chili pepper flakes; set aside, preferably in the refrigerator.

Next, in a large 4½ quart Dutch oven or medium saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until just translucent and softened, about 2 minutes. Add the bell peppers and continue cooking for about 2 minutes, stirring occasionally, until softened. Add the fish stock and cook for an additional minute.

Add the shrimp and chunks of cod, along with their marinade, followed by the diced tomatoes and cook for about 8 to 10 minutes, stirring very delicately from time to time, until the shrimp and fish are just opaque throughout and the mixture has released plenty of liquid.

Dilute the tapioca starch in the water and delicately stir that in the chowder; bring back to a simmer, cook for a full minute and then kill the heat.

Delicately stir in the coconut milk and chopped cilantro and serve without delay.

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