Coconut Cod Chowder With Seasoned Oyster Crackers

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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This aromatic coconut cod chowder is a sophisticated take on the classic seafood stew, offering a lighter, fragrant profile through its blend of turmeric, ginger, and cardamom. This high-protein dish swaps traditional heavy cream for rich coconut milk, creating a silky broth that perfectly complements the delicate flakes of fresh white fish and tender baby potatoes. It is a wonderfully comforting meal that feels indulgent yet remains exceptionally healthy and vibrant.

Ideal for a nutritious midweek dinner or a relaxed weekend lunch, this chowder gains a delightful textural contrast from the homemade paprika-seasoned crackers. By using leeks and celery, the base provides a subtle savoury depth that balances the citrus zest of fresh lime. Served in deep bowls with plenty of golden crackers on top, it is a satisfying, balanced meal that will quickly become a household favourite.

Ingredients for Coconut Cod Chowder With Seasoned Oyster Crackers

675g skinless, boneless cod or halibut fillets
2 1/2 teaspoons kosher salt, divided, plus more
5 tablespoons ghee or unsalted butter, divided
2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
6 فصوص ثوم، مقطعة إلى شرائح رفيعة
1 (3") piece ginger, peeled, cut into matchsticks
3/4 teaspoons ground turmeric
3/4 teaspoons ground coriander
1/2 teaspoons ground cardamom
1 فلفل سيرانو، مقطع إلى شرائح رفيعة
350g baby Yukon Gold or red potatoes, halved
2 (375 جم) علب من حليب جوز الهند غير المحلى
2 celery stalks, thinly sliced, plus leaves for serving (optional)
230g oyster crackers
1 ملعقة صغيرة من البابريكا
2 limes, divided

How to make Coconut Cod Chowder With Seasoned Oyster Crackers

Season cod all over with 1 1/2 teaspoons salt; set aside. Heat 45ml ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chilli, potatoes, coconut milk, 1 teaspoon salt, and 180ml water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.

Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.

Meanwhile, heat remaining 2 tablespoons ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.

Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.