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Spicy Sea Bass Coconut Chowder

Sea bass is poached in coconut milk for this extra rich and velvety hearty chowder. Pair with California Chardonnay or Viognier.

Bass chowder

1 tablespoon (15g) coconut oil

5 spring onions, light green and white parts only, thinly sliced

1 large garlic clove, minced

1 small jalapeño, thinly sliced into rounds

5 medium Yukon Gold or other waxy potatoes (about 1½ pounds/675g), peeled and cut into ½-inch (1.25cm) cubes

1 large red bell pepper, cut into ½-inch (1.25cm) cubes

3 cups (720ml) unsweetened coconut milk, well stirred

½ cup (125ml) water

½ teaspoon (2.5ml) salt

2 medium zucchini (about 8 ounces/225g), peeled and cut into ½-inch (1.25cm) cubes

1½ pounds (680g) sea bass fillets, cut into 2-inch (5cm) pieces

1 lime, cut into 4 wedges

Serves 4


1.  Heat the coconut oil in a large saucepan over medium-high heat until hot but not smoking

2.  Add the onions, garlic, and jalapeño; cook and stir for 1 minute.

3.  Add the potatoes; cook and stir for 1 minute.

4.  Stir in the red bell pepper, coconut milk, water, and salt. Bring to a simmer. Reduce the heat to medium low and cook for 5 minutes

5.  Add the zucchini and bass. Bring to a simmer and cook for 7 minutes.

6.  To serve, divide the chowder among 4 bowls.

7.  Squeeze the juice of one lime wedge over each serving.

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