GROUPER CHOWDA!

I fell IN LOVE with Grouper Chowder at one of our local Florida Restaurants and had to try and duplicate it.  Crusty Italian Bread and a salad make this a hearty meal to warm your belly on any night of the week! MMMMMMMagical.

 
INGREDIENTS

• 2 lbs Grouper (or other fish such as cod or haddock), cut into chunks
• 2 tsps sea salt
• 1/3 cup fresh lime juice
• 2 tbsp canola or coconut oil
• 1 white onion, thinly sliced
• 2 chiles
• 4 green onions with stems chopped
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 medium potato, peeled and diced
• 2 stalks celery
• 4 tbsp tomato paste
• 2 cups diced tomatoes
• 3 cups fish stock or chicken will do (Yep!)
• 1 cup full fat coconut milk
• 1 tsp fresh thyme

           
  DIRECTIONS

1. In a food processor blend together the chiles, green onion, 1 tsp of salt and a tbsp of lime juice to a paste.
2. Drizzle paste over the fish, stirring well to ensure the chunks are well coated with it. Pour over the remaining lime juice, cover and put in the fridge to chill while you start the soup.
3. In a large saucepan add oil, over medium/low heat and add the onion and bell peppers. Cook for 7-10 minutes until soft.
4.  Add the tomatoes, tomato paste, potato, stock, coconut milk, thyme and remaining salt.
5. Bring to a low boil then reduce and simmer for 30 minutes until the potatoes are very tender.
6. Stir in the fish along with a tbsp of the marinade. Cook gently for 7-10 minutes until fish is cooked through.

I always have a fresh loaf of Crusty Italian Bread to dunk! Add a side salad and you have a great meal.  ENJOY!