Saute the corn, onions, carrots, celery, potatoes, cilantro stalks, garlic, coriander seeds, cumin, and salt and pepper in the oil until the veggies are soft, about 15 minutes. Add the tomatoes, coconut milk, chili sauce, chipotle puree, hot sauce, Worcestershire sauce and fish and simmer for 15 minutes.
Serve garnished with cilantro leaves and green onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Simon Sobolewski and Kunai Ghose, Red Fish Blue Fish