Coconut Seafood Chowder Recipe

In this recipe, we used a light cream and reduced the amount normally used by half and replaced it with seafood stock. Healthy and delicious!

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    Ingredients 2 tablespoons olive oil
    1 green pepper, chopped (about 1 cup)
    1 red bell pepper, chopped (about 1 cup)
    1 cup chopped onion
    2 garlic cloves, minced
    3 medium carrots, chopped
    ½ teaspoon ground coriander
    ¼ teaspoon paprika
    ¼ teaspoon ground pepper
    ¼ teaspoon salt
    1 tablespoon tomato paste
    1 can (13.5 oz) coconut milk
    2 cups  light cream
    2 cups seafood stock
    1 bay leaf
    2 pounds large shrimp, peeled and deveined
    2 pounds mussels, scrubbed
    2 pounds swordfish, cut into 1 inch pieces
    1 tablespoon chopped fresh cilantro
    1 tablespoon chopped fresh parsley
    Elizabeth Carrion
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    Step 1 In a large pot, heat olive oil over medium heat and add green and peppers, onions, garlic and carrots. Sauté for about 10 minutes until onions are translucent.
    Elizabeth Carrion
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    Step 2 Add spices (paprika, coriander, salt and pepper) and tomato paste.
    Elizabeth Carrion
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    Step 3 Add the coconut milk, light cream, seafood stock, bay leaf and bring to a boil.
    Elizabeth Carrion
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    Step 4 Add shrimp and swordfish and simmer for 10 minutes.
    Elizabeth Carrion
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    Step 5 Add mussels, cover and simmer for an additional 10 minutes.
    Elizabeth Carrion
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    Step 6 Serve in soup bowls, discarding bay leaf and any unopened shells. Garnish with  parsley and cilantro.
    Elizabeth Carrion
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