12 Nov 2016

Caribbean Fish Chowder*

Name: Caribbean Fish Chowder*
Ingredients: 1 Tbsp organic olive oil; 4 cloves garlic (minced); 1 medium onion (sliced); ¼ tsp sea salt; 3 medium carrots (chopped); 2½ cups water; 14 oz coconut water; ½ lb Grouper, Snapper or Orange Roughy (cut 1 inch squares); 2 Tbsp Miso Master Organic Mellow White Miso; 1½ tsp Madras curry; pepper (to taste)

by Debi Athos | posted in: GREAT EASTERN SUN RECIPES, Miso Master Organic Mellow White Miso | 0

Caribbean Fish Chowder*

Author John & Jan Belleme

Ingredients

1 Tbsp organic olive oil
4 cloves garlic (minced)
1 medium onion (sliced)
¼ tsp sea salt
3 medium carrots (chopped)
2½ cups water
14 oz coconut water
½ lb Grouper, Snapper or Orange Roughy (cut 1 inch squares)
2 Tbsp Miso Master Organic Mellow White Miso
1½ tsp Madras curry
pepper (to taste)

Instructions

Heat olive oil in a 4 quart pot. Sauté garlic, onion, and salt until soft. Toss in carrots and sauté 2 minutes more.
Stir water and coconut milk into pot, bring to a boil. Reduce heat to medium, cover, simmer about 8 minutes.
Add fish and cook 5-10 minutes.
Dissolve Miso Master Organic Mellow White Miso in some of the broth, stir in curry and pepper, and simmer 2 minutes.
Garnish with 2 Tbsp chopped chives and lemon slice.