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Slow Cooker White Fish and Shrimp Chowder with Coconut Milk and Curry 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
5 1 5 5
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

Slow Cooker White Fish and Shrimp Chowder with Coconut Milk and Curry

Rate this recipe
1 Vote
6
Soup
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • 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
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  • 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
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  • 1 teaspoon
    (5 ml)
    Cornstarch
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  • .88 lb
    (400 g)
    frozen white fish fillets haddock, cod, cut into chunks
  • .44 lb
    (200 g)
    nordic shrimps
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  • 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
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Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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