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Smoked Fish Chowder with Coconut

February 6, 2017

Smoked Fish Chowder with Coconut
A light, fresh, dairy-free chowder using coconut instead of milk or cream.

Smoked Fish Chowder with Coconut
Prep Time
20 mins
Cook Time
10 mins
Course: Main Course
Cuisine: American
Keyword: Everyday Recipes
Servings: 2 people
Author: Gousto
  • 1 onion
  • 100 gram carrots
  • 1 celery stick
  • 1 sachet Pataks Creamed Coconut (50g) or equivalent
  • 1 tbsp cornflour
  • 1 dried bay leaf
  • 1 garlic clove
  • 300 gram potatoes
  • 5 gram fresh thyme
  1. Peel and dice the onion, carrot and celery.
  2. Soften the coconut cream by placing the whole sachet in a mug, and top with boiling water.
  3. Heat a large, wide-based pan with a matching lid (preferably non-stick) with 1 tbsp vegetable oil over a medium-high heat. Once hot, add the onion, carrot and celery, cover with a lid and cook for 3-5 min or until beginning to soften and brown slightly.
  4. Meanwhile, chop the potatoes (skins on) into small cubes. Add the potatoes to the pan, cover and cook for a further 4-6 min.
  5. Meanwhile, peel and finely chop (or grate) the garlic and chop the thyme leaves finely, throwing away any woody parts. Se a pinch of thyme aside for garnish.
  6. Add the garlic, thyme and bay leaf to the pan with a generous pinch of salt and pepper. Stir and cook for a further 1 min.
  7. Add 400ml boiled water to the pan, cover and bring to the boil.
  8. Add the smoked fish to the pan.
  9. Cover and cook for 6-8 min, turning midway through, or until your fish is cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily with a fork)
  10. Meanwhile, combine the softened coconut cream with the cornflour and gradually stir in 100ml cold water, mixing well to form a smooth paste .
  11. Stir the coconut cream mixture into the pan, this will cause the liquid to thicken as it returns to the boil. Break up the cooked fish a little as you go.
  12. Taste for seasoning, adding more salt and pepper if needed. Serve the chowder in bowls, discarding the bay leaf, and garnish with the reserved thyme

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