Cod & Potato Chowder with Coconut Milk, Lime & Cilantro

We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer also pairs each dish with wine from the region.

Please don’t tell Mediterra Cafe’s Chef Aniceto Sousa, but across several days after this photo was taken, we enjoyed his chowder for lunch, and we were very sorry when it was gone. The mild heat from the jalapeños sparks up the soup’s creamy coconut milk base, itself enriched with peppers, celery, garlic, as well as onions. Cod adds its salty profile, and then a splash of fresh lime at the end makes it bright. Like us, you will never tire of this nourishing and warming dish.

Cod & Potato Chowder with Coconut Milk, Lime & Cilantro

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• Author: Aniceto Sousa
• Yield: 2 1/2 quarts 1x

Print Recipe

Description

Even better than clam chowder…

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Ingredients

Scale 1x2x3x

• 4  tbsp EVOO
• 1 cup chopped onions
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 3 cloves garlic, minced
• 1/2 cup red bell peppers, diced
• 1/2 cup yellow bell peppers, diced
• 2 tbsp chopped jalapeño
• 1 tbsp + 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups diced fresh tomatoes
• 2 tbsp Old Bay seasoning
• 2 cans clam juice or fish broth (13.5 oz each)
• 2 cans unsweetened coconut milk (13.5 oz each)
• 2 cups diced potatoes
• 1 cup corn, frozen or fresh (optional)
• 2 lb cod fillet, diced (can also use haddock, halibut, or shrimp)
• 2 tbsp white rice
• 1/4 tsp black lime or substitute fresh lime zest
• 1 cup cilantro, chopped
• 1/2 cup sliced scallion
• Hot sauce to taste

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Instructions

1. Heat a 4-quart pot over medium heat.
2. Add olive oil to the pot and sweat onions, celery, carrots, garlic, peppers, and jalapeño.
3. Add half of the salt and season with black pepper. Cook for 5-6 minutes stirring often until vegetables are softened.
4. Add tomatoes and Old Bay, cooking for 4-5 minutes, stirring often.
5. Add clam juice, coconut milk, and potatoes (corn optional). Cook until potatoes are tender.
6. Add fish, rice, lime, and remaining salt; turn down heat and simmer slowly until fish and rice are cooked. Rice acts as a thickener. Stir occasionally.
7. Add cilantro, scallion, and hot sauce to taste. Serve with baguette or grilled bread.

Wine Pairing

Mazza Riesling: The green apple and citrus notes of the wine help cut the richness of the coconut milk while accentuating the jalapeño, cilantro, and lime that highlight the soup.

Try These Other Winter Seafood Recipes:

• Grilled Pumpkin Swordfish with Aleppo Pepper Oscar
• Sopa de Mariscos
• Seared Salmon with Borscht Risotto & Horseradish Crème Fraîche
• Steamed Striped Bass with Ginger & Scallions
• Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble

Recipe by Chef Aniceto Sousa, Mediterra Cafe
Styling by Anna Franklin
Photography by Dave Bryce

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