Reviews (2)        Add Rating & Review     28 Ratings   5 star values:        4    4 star values:        5    3 star values:        13    2 star values:        5    1 star values:        1                Martha Stewart Member     Rating: Unrated       01/16/2015   Very good. I made a few changes though. I had cooked my red snapper whole...used half of the meat for tacos and saved the other half for the soup. I cooked the bones and head in water and made fish stock and subbed it in for the regular water. I also left out the lime and added a little ginger simple syrup that I made a few days earlier. Wonderful soup!         Martha Stewart Member     Rating: Unrated       02/04/2008   Delicioso! so good and easy.

Back to Coconut Fish Chowder All Reviews for Coconut Fish Chowder - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Coconut Fish Chowder Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 1 tablespoon vegetable oil 1 onion, finely chopped 1/4 teaspoon red-pepper flakes 1/2 teaspoon coarse salt 1 1/2 cups water 1 package (10 ounces) frozen corn kernels, thawed 1 can (13.5 ounces) cocount milk 1 pound skinless red snapper fillets 3 to 4 tablespoons fresh lime juice 2 tablespoons fresh cilantro, chopped Lime wedges (optional)

Gallery Coconut Fish Chowder

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Coconut Fish Chowder

Coconut Fish Chowder

Coconut Fish Chowder

Recipe Summary prep: 30 mins total: 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 30 mins

Servings: 4

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 tablespoon vegetable oil 1 onion, finely chopped 1/4 teaspoon red-pepper flakes 1/2 teaspoon coarse salt 1 1/2 cups water 1 package (10 ounces) frozen corn kernels, thawed 1 can (13.5 ounces) cocount milk 1 pound skinless red snapper fillets 3 to 4 tablespoons fresh lime juice 2 tablespoons fresh cilantro, chopped Lime wedges (optional)

Directions

Heat vegetable oil in a large saucepan over medium heat. Add onion, red-pepper flakes, and coarse salt; cook until onion is soft, about 5 minutes. Add water and thawed frozen corn kernels. Bring to a boil; reduce heat, and simmer until corn is tender, 4 to 5 minutes.

Using a slotted spoon, transfer 1 1/2 cups corn and onions to a blender. Add coconut milk; blend until smooth.

To pan, add red snapper fillets. Simmer until opaque throughout, about 5 minutes. Return corn puree to pan. Break up fish with a spoon; heat until just warmed through (do not boil).

Remove from heat; stir in 3 to 4 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro. Serve immediately with lime wedges, if desired.

Reviews (2)

 Add Rating & Review     28 Ratings   5 star values:        4    4 star values:        5    3 star values:        13    2 star values:        5    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       01/16/2015   Very good. I made a few changes though. I had cooked my red snapper whole...used half of the meat for tacos and saved the other half for the soup. I cooked the bones and head in water and made fish stock and subbed it in for the regular water. I also left out the lime and added a little ginger simple syrup that I made a few days earlier. Wonderful soup!         Martha Stewart Member     Rating: Unrated       02/04/2008   Delicioso! so good and easy.

Reviews (2)

Add Rating & Review     28 Ratings   5 star values:        4    4 star values:        5    3 star values:        13    2 star values:        5    1 star values:        1

Add Rating & Review

28 Ratings 5 star values: 4 4 star values: 5 3 star values: 13 2 star values: 5 1 star values: 1

28 Ratings 5 star values: 4 4 star values: 5 3 star values: 13 2 star values: 5 1 star values: 1

28 Ratings 5 star values: 4 4 star values: 5 3 star values: 13 2 star values: 5 1 star values: 1

  • 5 star values: 4 4 star values: 5 3 star values: 13 2 star values: 5 1 star values: 1

    Martha Stewart Member     Rating: Unrated       01/16/2015   Very good. I made a few changes though. I had cooked my red snapper whole...used half of the meat for tacos and saved the other half for the soup. I cooked the bones and head in water and made fish stock and subbed it in for the regular water. I also left out the lime and added a little ginger simple syrup that I made a few days earlier. Wonderful soup!  

Martha Stewart Member     Rating: Unrated       02/04/2008   Delicioso! so good and easy.

    Martha Stewart Member

    Rating: Unrated 01/16/2015

Very good. I made a few changes though. I had cooked my red snapper whole…used half of the meat for tacos and saved the other half for the soup. I cooked the bones and head in water and made fish stock and subbed it in for the regular water. I also left out the lime and added a little ginger simple syrup that I made a few days earlier. Wonderful soup!

Rating: Unrated

Rating: Unrated 02/04/2008

Delicioso! so good and easy.

All Reviews for Coconut Fish Chowder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut Fish Chowder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest