Coconut Seafood Chowder Recipe

Ingredients 2 tablespoons olive oil 1 green pepper, chopped (about 1 cup) 1 red bell pepper, chopped (about 1 cup) 1 cup chopped onion 2 garlic cloves, minced 3 medium carrots, chopped ½ teaspoon ground coriander ¼ teaspoon paprika ¼ teaspoon ground pepper ¼ teaspoon salt 1 tablespoon tomato paste 1 can (13.5 oz) coconut milk 2 cups light cream 2 cups seafood stock 1 bay leaf 2 pounds large shrimp, peeled and deveined 2 pounds mussels, scrubbed 2 pounds swordfish, cut into 1 inch pieces 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley (Elizabeth Carrion)

Step 1 In a large pot, heat olive oil over medium heat and add green and peppers, onions, garlic and carrots. Sauté for about 10 minutes until onions are translucent. (Elizabeth Carrion)

Step 2 Add spices (paprika, coriander, salt and pepper) and tomato paste. (Elizabeth Carrion)

Step 3 Add the coconut milk, light cream, seafood stock, bay leaf and bring to a boil. (Elizabeth Carrion)

Step 4 Add shrimp and swordfish and simmer for 10 minutes. (Elizabeth Carrion)

Step 5 Add mussels, cover and simmer for an additional 10 minutes. (Elizabeth Carrion)

Step 6 Serve in soup bowls, discarding bay leaf and any unopened shells. Garnish with parsley and cilantro. (Elizabeth Carrion)