It’s been wet where I live. Which was fun for a while, but lately I find baked pasta and kümmel cocktails are no longer enough to fend off the chill. As the rain continues to come down in Los Angeles I’m reminded of the old phrase: “be careful what you wish for”. I admit I’ve been wishing for rain for the past six years. Which is ironic because now that it’s arrived I find myself slurping an Asian-Spiced Coconut Fish Chowder and reverting to another of my popular fantasies. The old “stranded on a deserted island” daydream. I find it comes in handy while negotiating oceans of standing water on Hollywood Blvd. It’s easy to imagine my Prius lost at sea.
But seriously, if I ever did find myself shipwrecked, I hope I’d wash ashore on an island full of coconut palms. The way I see it is this: a beachful of coconut trees is all I need to survive.
Coconut palms are very prolific. They contain enough liquid to quench my thirst and plenty of tasty meat to quell my hunger. They can bloom up to thirteen times a year and produce as many as sixty coconuts with each bloom. So if I were a castaway I’d need all sorts of coconut recipes, for all sorts of meals. In this country, coconut is used primarily as an ingredient in desserts such as coconut cream pie. However, my deserted island is far more likely to be found near Thailand or Indonesia where they use coconut meat to flavor curries and soups, not unlike this Coconut Fish Chowder.
Coconut Fish Chowder
However, coconuts are more than the primary ingredient in my deserted island kitchen. The trees also yield wood for shelter and fires, as well as fiber for rope. Rope, that I imagine I would use to macramé myself a fish net. You can’t make Coconut Fish Chowder without fish.
Because of the rain I’ve also tossed green beans and baby potatoes into my recipe to make this soup a chowder appropriate for the cool weather. Yes, I realize I’ll have trouble finding green beans and baby potatoes on my deserted island. But this is my rainy day fantasy. Just go with it. GREG