Maritime Seafood Chowder (Dairy-Free)

Ingredients

• about 450 g Cod fillets
• about 225 g Shrimp
• about 113 g Scallops
• 2 medium Potatoes
• 1 medium Onion
• 2 stalks Celery
• 2 cloves Garlic
• 1 can Coconut milk (full-fat)
• 2 cups Vegetable broth
• 1 tbsp Olive oil
• 1 tsp Fresh thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 450 g cod fillets into 2.54 cm pieces. Peel and cut the 2 medium potatoes into 1.27 cm cubes. Dice the 1 medium onion and the 2 stalks of celery into 0.635 cm pieces. Mince the 2 cloves of garlic.
2. 2In a large heavy-bottomed pot, heat the 1 tbsp olive oil over medium heat (176.7°C / 175°C). Add the diced onion and celery and cook, stirring occasionally, until they are softened and translucent, about 5 minutes.
3. 3Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
4. 4Add the cubed potatoes, 2 cups of vegetable broth, and 1 tsp fresh thyme to the pot. Increase the heat to bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender when pierced with a fork, about 10-12 minutes.
5. 5Add the about 450 g cod pieces, about 225 g shrimp, and about 113 g scallops to the pot. Cook gently until the seafood is opaque and cooked through. The shrimp will turn pink, and the scallops will be firm, about 5-7 minutes. The internal temperature of the fish should reach 63°C.
6. 6Stir in the 1 can (about 380 g) of full-fat coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper. Heat the chowder through gently over low heat, without boiling, until it is warmed to your liking, about 2-3 minutes.
7. 7Serve the Maritime Seafood Chowder hot.

Substitutions

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