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Slow Cooker White Fish and Shrimp Chowder with Coconut Milk and Curry
2019-08-16
https://www.metro.ca/userfiles/image/recipes/chaudree-poisson-crevettes-lait-coco-cari-mijoteuse-11096.jpg
PT15M
PT3H00M
PT3H15M
Place all the ingredients of step 1 in the slow cooker.Cover and cook on high for 2 ½ hours.After cooking, add 1 teaspoon of starch to ¼ cup milk and mix into the chowder.Add the 15% cooking cream.Cut the fish into large chunks and add the fish and shrimp to the slow cooker. Add another 30 minutes on the slow cooker so the fish gently cooks.Add the very end, add the lemon juice and season to taste.Top with fresh cilantro.Source: Chef Mario Martel
6
Metro
4
2
5
3
Step 1
1/2 cup (125 ml) onion chopped
1/2 cup (125 ml) celery stalk diced
1/2 cup (125 ml) carrots julienned or diced
1 cup (250 ml) potato diced
1 garlic clove chopped
1 teaspoon (5 ml) curry
2 cups (500 ml) coconut milk
1 cup (250 ml) chicken broth
3/4 tasse (180 ml) frozen fusion vegetable blend
Step 2
1/4 cup (60 ml) milk
1 teaspoon (5 ml) Cornstarch
.88 lb (400 g) frozen white fish fillets haddock, cod, cut into chunks
.44 lb (200 g) nordic shrimps
1/2 cup (125 ml) cooking cream 15%
juice of 1 green lemon
2 tablespoon (30 ml) fresh cilantro chopped
To taste salt and pepper or 1/2 tsp (2,5 ml) sriracha hot sauce
Slow Cooker White Fish and Shrimp Chowder with Coconut Milk and Curry
6
Soup
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME
Ingredients
-
Step 1
-
1/2 cup
(125 ml)onion chopped
-
1/2 cup
(125 ml)celery stalk diced
-
1/2 cup
(125 ml)carrots julienned or diced
-
1 cup
(250 ml)potato diced
-
1
garlic clove chopped
-
1 teaspoon
(5 ml)curry
-
2 cups
(500 ml)coconut milk
-
1 cup
(250 ml)chicken broth
-
3/4 tasse
(180 ml)frozen fusion vegetable blend
-
Step 2
-
1/4 cup
(60 ml)milk
-
1 teaspoon
(5 ml)Cornstarch
-
.88 lb
(400 g)frozen white fish fillets haddock, cod, cut into chunks
-
.44 lb
(200 g)nordic shrimps
-
1/2 cup
(125 ml)cooking cream 15%
-
juice of 1 green lemon
-
2 tablespoon
(30 ml)fresh cilantro chopped
-
To taste
salt and pepper or 1/2 tsp (2,5 ml) sriracha hot sauce
Preparation
Place all the ingredients of step 1 in the slow cooker.
Cover and cook on high for 2 ½ hours.
After cooking, add 1 teaspoon of starch to ¼ cup milk and mix into the chowder.
Add the 15% cooking cream.
Cut the fish into large chunks and add the fish and shrimp to the slow cooker. Add another 30 minutes on the slow cooker so the fish gently cooks.
Add the very end, add the lemon juice and season to taste.
Top with fresh cilantro.
Source: Chef Mario Martel
Source :
Metro
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