Last week Houston enjoyed a healthy dose of real Winter weather (finally!), on Wednesday I was manning a booth for Dress For Success Houston at my neighborhood Whole Foods, the location was appropriate for food thoughts. There I was trying to figure out what to make for dinner, I knew that The Hubbz would enjoy something warm and comforting as much as I would, so a soup of some sort seemed in order. Something creamy, rich, with fish and Panamanian flavor, that’s what I wanted. CHOWDER!
I quickly started jotting things down, instead of clams, fish. No potatoes, let’s use chayote instead. Skip the cream and go for some coconut milk and some salty, fatty pork was mandatory. So I ended up with El Fish Chowder-o. It was delicious, I used some leftover rice to thicken it up a bit and should’ve ran it through the blender, but I got lazy and hungry. Aside: Hubbz, if I had a handy immersion blender I would’ve never skipped this step…, hint, hint. No matter. I took a whisk and made sure all the rice grains were completely obliterated and it was pretty velvety.
You may be wondering what any of this has to do with Iron Chef Morimoto. Well, let me tell you. I know you will have some doubts about this part of the story, but I’ve never lied to you and never will. On day 2 of El Chowder-o, The Hubbz and I were watching Iron Chef Morimoto battle Chef Mehta, the mystery ingredient: Coconut. Morimoto proceeds to work his magic with coconut in every conceivable variation and then it happened. He started making a clam chowder. He cooked a bit of rice in coconut milk and used it as a thickener for the chowder and added more coconut milk to make the broth. Of course my dish styling wasn’t as gorgeous as his, but I had a Morimoto genius moment!
El Fish Chowder-O
1 lb fish (I used some striped bass and salmon), cubed
Salt pork or bacon, diced
2 garlic cloves, crushed
3 culantro leaves or 3 cilantro sprigs
about 6 cps broth
1/2 cp rice, cooked
1 can coconut milk
2 chayotes, peeled & cubed
3 green onions, diced
Salt & black pepper
In medium pot, render the fat from the bacon, add the garlic and cook until soften, add the coconut milk, broth and rice, season with salt and pepper, simmer for about 30 minutes until rice disintegrates. At this point you can run it through the blender to get a smooth broth.
Return to the pot and add the chayote, allowing to cook until fork tender. Once the chayote is cooked, add the fish and 1/2 of the green onions. Simmer for about 10-15 minutes until the fish is cooked and flaky. Add the rest of the green onions and serve with crusty French bread.