Ingredients

The following ingredients have 4 Servings
  • 2 lb large raw shrimp, peeled, cleaned and deveined
  • 1.65 lb cod fillet, cut into 1" cubes
  • 2 cloves garlic (minced)
  • 1/3 cup fresh lime juice
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground black pepper
  • 1 tsp red pepper flakes
  • 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

Instruction

  • 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.