Coconut Fish Chowder Recipe

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)

Preparation

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.

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