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
• 1/4 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

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

unsalted butter, onion, garlic, lime leaves, potatoes, stalks celery, green beans, ginger, unsweetened coconut milk, cod fillets, salt, fresh chives, freshly grated

Taken from www.epicurious.com/recipes/food/views/coconut-fish-chowder-392312 (may not work)