With 10 ingredients this chowder is wonderful for those days when you need to make a quick dinner.
Author: Thyme and Tarragon
Recipe type: Soup
Cuisine: Gluten Free
Serves: 4
Ingredients
5 fillets tilapia or other fish (I like to use cod when I can find it)
½ broccoli crown cut into florets
½ cauliflower crown cut into florets
3 tablespoons butter or Ghee divided
3 cups chicken broth
3 cups unsweetened coconut milk
1 cup grated goat cheese
4 green onions sliced (mostly the white and light green parts)
sea salt and pepper to taste
smoked paprika
Instructions
Lightly season the fish with smoked paprika. I generally use tilapia because it is cheap and easy to find but I like to use cod on occasion when I can find it.
Braise the fish in 1-2 tablespoons butter on each side for 3-4 minutes and set aside.
In soup pot saute green onions in rest of butter for 1 minute, then add chicken broth and coconut milk. Add salt and pepper to taste then add the grated goat cheese.
On medium-low heat let the cheese melt then add the broccoli and cauliflower.
Break the fish into chunks, add to the pot, and simmer for 3-4 minutes. Do not simmer too long or the broccoli and cauliflower get too soft and wilted.
Sprinkle smoked paprika on top and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/gluten-free-fish-chowder/