Coconut fish chowder

1 tablespoon unsalted butter

1 small onion, cut into very thin wedges

2 garlic cloves, finely chopped

4 fresh or frozen kaffir lime leaves

2 cups homemade or frozen fish stock

6 ounces baby potatoes, cut into 1 / 2 -inch chunks

2 stalks celery, thinly sliced on the bias

1 / 2 pound green beans, stem ends trimmed, cut into 1 1 / 2 -inch lengths

1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)

3 cups unsweetened coconut milk

1 pound cod fillets, cut into large chunks

Coarse salt and freshly ground pepper

1 / 2 bunch fresh chives, cut into 1 1 / 2 inch lengths, for garnish

6 tablespoons freshly grated or desiccated coconut, for garnish

Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

SERVES 6