Name: Coconut Cod Chowder
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 stalks celery, sliced; 1 onion, finely chopped; 3 garlic cloves, finely chopped; Kosher salt and freshly ground black pepper; Two 8-ounce bottles clam juice (see Cook's Note); One 15-ounce can coconut milk; 1 1/4 pounds cod fillet, cut into 1 1/2-inch chunks; One 15-ounce can cannellini beans, rinsed and drained; 1 cup yellow or gold grape tomatoes, halved; 2 tablespoons fresh lemon juice; 1/3 cup finely chopped fresh dill, plus more for garnish; 1/3 cup finely chopped fresh parsley, plus more for garnish; 1/3 cup thinly sliced scallions, plus more for garnish; Crushed red pepper flakes, for serving, optional

Directions

Try this cooking class now

32m Easy 99%

CLASS

Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.

Cook’s Note

If you can’t find (or don’t prefer) clam juice, the best substitute is fish or chicken broth, or vegetable broth in a pinch.

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Coconut Cod Chowder

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