Dairy-Free Kina (Sea Urchin) Chowder

Ingredients

• 200 g Kina (Sea Urchin) Roe
• 500 g Potatoes
• 1 medium Onion
• 2 stalks Celery
• 2 cloves Garlic
• 4 cups Vegetable Broth
• 1 can Coconut Cream
• 2 tbsp Dairy-Free Butter
• 1 tsp Fresh Thyme
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 tbsp Lemon Juice

Instructions

1. 1In a large heavy-bottomed pot, melt the 2 tablespoons of dairy-free butter over medium heat (350°F / 175°C). Add the 1 medium onion, chopped, and the 2 stalks celery, chopped, and cook, stirring occasionally, until they have softened, about 5 minutes.
2. 2Add the 2 cloves garlic, minced, and cook until fragrant, about 1 minute more. Do not let the garlic brown.
3. 3Add the 500 grams of potatoes, cut into 1/2-inch cubes, and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer until the potatoes are fork-tender, about 15-20 minutes.
4. 4Stir in the 1 can of coconut cream and the 1 teaspoon of fresh thyme. Continue to heat gently until the chowder is warmed through, about 5 minutes. Do not let it boil.
5. 5Gently stir in the 200 grams of kina (sea urchin) roe and the 1 tablespoon of lemon juice. Cook for just 1-2 minutes more, stirring gently, until the kina roe is heated through. It should still hold its shape and not become rubbery.
6. 6Season the chowder with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Serve the dairy-free kina chowder immediately.

Substitutions

Related Guides