My mom is from Maine and comes from a long line of fishermen so fish chowder was one of the mainstays of their everyday life. Although my gluten free fish chowder is different from the traditional Maine chowder, it is just as flavorful and satisfying.
Filled with fish, broccoli, cauliflower, and goat cheese this gluten free fish chowder is packed full of nutrients and anti-oxidants.
If you have made your homemade broth in advance or are using store bought broth, with 10 ingredients this chowder is wonderful for those days when you need to make a quick dinner.
- 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
- 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.