Susan's Fish Chowder [1]

0.8lb. Faskar/ Shaari fillets – skinned and chopped

0.5 fl oz. canola oil

1 sweet potato – peeled and chopped

2 medium courgettes – chopped

6 baby corn – halved

1 red or orange pepper – cored, seeded and chopped

1/2 tsp ground cumin

1/2 tsp dried chilli flakes

26 fl oz. fish or vegetable stock

3fl oz. creamed coconut or 4 fl oz. coconut milk

1 oz. chopped coriander

1

Heat the oil in a large pan and add all vegetables. Cook over a moderate heat for about 5 minutes, or until the vegetables start to soften
2

Stir in the ground cumin and chili flakes. Continue to cook. Add the stock and simmer until the vegetables are tender (about 10-15 minutes)
3

Add the creamed coconut* and stir until melted
4

Add the fish and cook for a few minutes. Be careful not to overcook
5

Check seasoning. Add the coriander and serve immediately with hot, crusty bread.
6

<em>Thanks to Choose Wisely for this recipe</em>

Cooks Note