Coconut Lime Shrimp and Cod Chowder
This Coconut Lime Shrimp and Cod Chowder is a seemingly light meal that’s so full of seafood, it’s guaranteed to keep you satisfied for a very long time.
I’m not usually all that big on soup. Most soups, I find, are way too light to be eaten as a meal and tend to leave you starving just a few hours after you’ve had your last bite, if not down right immediately after.
But this Coconut Lime Shrimp and Cod Chowder, despite being a seemingly light meal, is so chock full of fish and seafood, it won’t let you down quite so quickly…
In fact, this seafood chowder is made with pretty much nothing but shrimp and big chunks of cod. Oh, and a few bell peppers and tomatoes, some chopped onions and a handful of cilantro.
But the thick, creamy and highly aromatic broth that brings all those ingredients together actually comes quasi-exclusively from the ingredients themselves; indeed, not even 2 cups of liquid get added to the pot – and none of it happens to be water!
You’re looking at half a cup of fish stock (or clam juice if you don’t have or can’t find fish stock), a third of a cup of freshly squeezed lime juice, which also happens to get used to marinate the seafood, and a cup of coconut milk, which only gets added at the very end, when all is said and done, for TONS of added flavor and extra creaminess.
The rest all gets released during cooking by the seafood and tomatoes. I’m telling you, it doesn’t come much more flavorful than this.
And with so much protein in every serving, this soup is guaranteed to keep your tummy totally full and satisfied for a very long time!
As a first step, combine the raw shrimp, cubed cod fillet, minced garlic, lime juice, salt, pepper and chili pepper flakes in a large bowl; stir and set aside to marinate for a few minutes, preferably in the refrigerator, while you prep the rest of your ingredients and continue working on your chowder.
In a large 4½ quart Dutch oven or medium saucepan, heat a few tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until just translucent and softened, about 2 minutes.
Then, add the bell peppers and continue cooking for about 2 minutes, stirring occasionally, until slightly softened. Add the fish stock and cook for another minute or so.
This may look like very little liquid, but trust me, you really don’t need more than that. Like I said earlier, the seafood and tomatoes will be taking care of generating a super tasty broth for your chowder.
Speaking of which, it’s now time to add the shrimp and chunks of cod to your pot, along with their marinade… Don’t you go throwing that away: not only will it add tons of flavor but it will also contribute to the the formation of the broth that’s about to magically appear before your very eyes.
Next in are the diced tomatoes. These guys too, will be releasing a lot of juices and flavor into the pot!
Cook all these yummy ingredients for about 8 to 10 minutes, stirring very delicately from time to time, until the shrimp and fish are just opaque throughout and plenty of liquid has been released into the pot.
See what I’m talking about? Not at single thing was added after the tomatoes… this liquid is all from the shrimp, fish and tomatoes alone.
Talk about flavor!
Now, to make that tasty broth a little bit thicker: dilute the tapioca starch in the water and delicately stir that in the chowder; bring the soup 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.
If you wanted to, you could very well add a little bit of cooked rice or pasta to this, or even corn kernels, why not?
But I’m telling you, it’s plenty filling and satisfying just as it is right now. There isn’t a single doubt in my mind that you will wholeheartedly agree…
Coconut Lime Shrimp and Cod Chowder
- 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
- 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.