1 large onion, finely chopped
5 T olive oil
3 C water
5 C frozen corn, defrosted
800 ml coconut milk
1 1/4 lb fresh red snapper, whole filets
3/4 lb lb shrimp and scallops, shelled and deveined
5 T fresh parsley, finely chopped
1/12 t cayenne pepper
salt and white pepper, freshly ground
Fry onions in 2 T of olive oil, until golden.
Add corn, fry for a few more minutes.
Add water and simmer for 10 min.
Process in the same pot with a hand blender until smooth.
In a separate pan, fry snapper in 3 T of olive oil, until almost done, add shrimp and scallops and cook for 2 min.
Add fish to chowder and break up the snapper into chunks with a spoon.
Add coconut milk, cayenne, parsley, salt and pepper.
Heat through, but do not boil.
Match made in Heaven:
A big piece of freshly baked buttered White Bread.