Recipe: Shrimp and Scallop Chowder with Coconut Milk (like Al Forno)

SHRIMP AND SCALLOP CHOWDER WITH COCONUT MILK
(like Al Forno)

"This recipe was loosely inspired by a dish at the restaurant Al Forno in Providence, R.I. Curry powder, cilantro and scotch bonnet chilies lend the chowder a West Indian accent."

2 lb shrimp
1 lb large scallops
3 tbsp butter
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
4 shallots, minced
3 scallions, minced
2 cloves garlic, minced
1 inch fresh ginger, minced
1/2 scotch bonnet* or other hot chili, seeded, minced
2 to 3 tsp curry powder
6 cups fish stock (or bottled clam broth)
2 cups coconut milk**
salt and freshly ground black pepper
1/2 cup chopped fresh cilantro (for garnish)

TO PREPARE THE SHRIMP AND SCALLOPS:
Peel and devein the shrimp and cut into 1 inch pieces. Remove the crescent-shaped muscle on the side of the scallops. Cut large scallops in quarters, medium size ones in half, so that all are the same size. Set aside

TO PREPARE THE CHOWDER:
Melt the butter in a large saucepan. Cook the minced and diced vegetables over medium heat for 3 to 4 minutes, or until soft but not browned.

Add the curry powder and cook for 1 minute until fragrant. Add the fish stock and coconut milk and gently simmer for 5 minutes.

Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Correct the seasoning, adding salt, pepper and curry powder to taste.

TO SERVE:
Ladle the chowder into bowls and garnish each with chopped cilantro.

*Scotch bonnet are the world's hottest chilies -- look for them at Caribbean markets. Or substitute a milder chili, such as serrano or jalapeno.)

**Be sure to use unsweetened coconut milk, which can be found canned in Indian, Southeast Asian, and Hispanic markets.

Servings: 8 to 10
Adapted from source: Steven Raichlen; The Baltimore Sun, Sept 22, 1991