This restaurant-quality fish chowderrecipe is deliciously light with flaky fish, vegetables, bacon, and thickened with coconut milk. And it's dairy free, gluten-free and on the table in less than an hour!
3leeks,halved lengthwise and chopped, white and light green parts only
1fennel bulb,halved and thinly sliced
2 ½cupsclam juice,fish stock or vegetable broth
¾cupdry white wine
1cupcoconut milk,lite or regular
2teaspoonsfresh thyme leaves
1poundsalmon,skinless , cut into 1 ½-inch cubes
1poundmahi-mahi fillets,skinless, cut into 1 ½-inch cubes
In a large Dutch oven or stock pot, cook bacon over medium heat until crisp, about 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour out all but 1 tablespoon of bacon fat.
Add leeks, fennel, carrots and celery to the pot. Cook over medium heat until vegetables are tender, stirring frequently, about 5 minutes.
Add garlic and cook 2 minutes more.
Stir in clam juice or stock, wine, water, potatoes, and saffron. Bring to boil, reduce heat to medium low, cover and simmer until potatoes are tender, stirring occasionally, about 7 minutes.
Keep heat on medium low. Stir in coconut milk, thyme and bacon pieces. Reserve a few bacon bits for garnish.
Sprinkle the fish with salt and pepper. Gently submerge the pieces into the chowder.
Cover and cook for 5-6 minutes until the mahi-mahi is just opaque in the center. The salmon can still be medium.
Remove from heat. Season with salt and pepper, to taste. Ladle into bowls, top with reserved bacon, and serve with bread, if desired. Enjoy!