Description
Even better than clam chowder…
Ingredients
Scale
- 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
- Heat a 4-quart pot over medium heat.
- Add olive oil to the pot and sweat onions, celery, carrots, garlic, peppers, and jalapeño.
- Add half of the salt and season with black pepper. Cook for 5-6 minutes stirring often until vegetables are softened.
- Add tomatoes and Old Bay, cooking for 4-5 minutes, stirring often.
- Add clam juice, coconut milk, and potatoes (corn optional). Cook until potatoes are tender.
- 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.
- Add cilantro, scallion, and hot sauce to taste. Serve with baguette or grilled bread.