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 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, and onions. Cod adds its salty profile, and 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 RECIPE

Makes 2 ½  quarts

INGREDIENTS

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

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.

SUGGESTED 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.

RECIPE BY CHEF ANICETO SOUSA, MEDITERRA CAFÉ / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE

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

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