Shrimp And Scallop Chowder With Coconut Milk - cooking recipe

Ingredients

2 lbs shrimp
1 lb large scallop (see note)
1/2 scotch bonnet pepper, seeded and minced
4 shallots, peeled and minced
2 garlic cloves, peeled and minced
3 scallions, minced
1 inch fresh ginger, peeled and minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons butter
2 -3 teaspoons curry powder
6 cups fish stock or 6 cups bottled clam broth
2 cups coconut milk
salt & freshly ground black pepper
1/2 cup fresh cilantro, chopped (for garnish)

Preparation

Peel and devein the shrimp and cut into 1 inch pieces.
Cut large scallops in quarters, medium size ones in half, so that all are the same size. NOTE: Bay scallops (the small ones) may be used if sea scallops not available. No need to cut, since they are usually about the same size.
Melt the butter in a large saucepan. Cook chile, shallots, garlic, scallions, ginger and bell peppers 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 ( or clam broth) 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. Add salt, pepper and more curry powder to taste.
Ladle the chowder into bowls and garnish each with chopped cilantro.