Spiced Hoki Coconut Chowder with Crusty Bread
Ingredients
2 tablespoons olive oil
1 small onion, finely diced
1 clove garlic, crushed
2 teaspoons ginger, finely grated
2 tablespoons Indian spice mix
1 tablespoon plain flour
750mls fish stock, hot
400mls coconut cream
½ cup corn kernels
720g Hoki Fillets, cut into bite-sized pieces
2 cups baby spinach leaves, roughly chopped
TO SERVE
2 tablespoons parsley, chopped
salt and pepper
1 loaf crusty bread
butter
Method
In a large saucepan, heat olive oil over a low heat, add the onion, garlic and ginger and sauté until soft and fragrant.
Add the Indian spice mix and flour to the pan and cook for 2 minutes until it forms a vibrant sandy texture, then add the hot fish stock and simmer for 5 minutes to thicken.
Once the spice mixture has thickened, add the coconut cream, corn and hoki pieces and cook 2-3 minutes until the hoki is white and tender. Stir in the spinach leaves just before serving.
TO SERVE
Spoon the spiced chowder into 4 bowls, sprinkle with chopped parsley then season with salt and pepper. Serve with a side of warm crusty bread and butter.
