Chunky Fish & Shrimp Chowder

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
Marinade:1 Tbsp Basil2 Tbsp Onion Powder1 Lemon Half, squeezed1 Tsp Salt________________________2 Tbsp Extra Virgin Olive Oil3 Cups Chopped Onion10 Garlic Cloves, Diced1 Package Grouper Fish Fillet (500 grams) (Or any fish)1 Package Tilapia Fish Filler (500 grams) (Or any fish)1 Package medium sized Shrimp (700 grams)1 Cup of Canned Sweet Corn, or Frozen3 Medium Carrots, Sliced2 Medium Zucchinis, Sliced7 Cups Chopped Potatoes (cubes)1 Cup chopped Fresh Coriander (Cilantro)1/3 Cup Coconut Cream (Canned)2 Cups Nonfat Milk1 tbsp or so of whole wheat flour
Directions
*Things to do beforehand:

Thaw out the fish you're going to use. Then Marinate them in the marinade described in the ingredients list. What I did was just rub them into the fish and let it sit while I...

1. Pre-heat skillet.
2. Add 1 Tbsp of EVOO, then spread it lightly with a tissue.
3. Saute/Fry the Fish Fillets as is they were pancakes :3. Just want to cook them at high heat on both sides, no need to be "done". This will lock in the flavor and enhance it. When white on both sides, put them aside.
4. Prepare a big pan for the chowder. Glaze it with EVOO like step 2.
5. Saute the chopped onions and garlic until transparent or slightly caramelized. Then put them aside.
6. Then saute the carrots for 2 mins, then add the potatoes and zucchini. Add 1/2 cup of water now (it probably would be ideal to toast the veggies in the oven first for more flavor).
7. Get a skillet or small pan and cook the shrimp until firm (you know, gummy? :). Add 1 Tbsp of Onion Powder and 1 tsp of fresh black pepper to this.
8. With it's cooking water and everything, dump the cooked shrimp into the chowder pan (veggies).
9. Add 2 cups of nonfat milk and more water if needed. I wanted this to be chunky, so I made sure water didn't rise above the levels of the solids.
10. Add 1/3 cup of Coconut Cream. You probably don't need that much, a Tbsp would suffice, but it sure makes up for regular fatty cream! :).
11. Bring to a boil then simmer for about 30 minutes. Check the potatoes or carrots and see if they are soft but firm.
12. Sparingly add 1 tbsp of whole meal flour to the chowder, or more if needed, stir and let it sit till it's nice and thick (but not too thick! :).

You're done! Now have an awesome meal and let me know what you think :). Excuse me for any mistakes or roundabouts in this.

Ramadan Kareem and Peace be upon you! ^_^

Oh and sorry buy my dad INSISTED I post his super healthy 65 years young lifestyle video here...so..just youtube search "65 years young"...*sigh*.

Maddie

Serving Size:�Ten 1 Medium Bowls' worth

Number of Servings: 10

Recipe submitted by SparkPeople user MADDIETHEHIJABI.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 336.0
  • Total Fat: 5.8 g
  • Cholesterol: 184.4 mg
  • Sodium: 520.0 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 41.8 g

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