1. n a large pot over medium-high heat, soften the zucchini and garlic in the butter. Add the coconut milk, broth, fish, corn kernels, curry powder and harissa. Bring to a boil. Simmer for 5 minutes, without stirring very often. Remove from the heat and let sit for 5 minutes or until the fish is just cooked. Season with salt and pepper.
2. Serve in shallow bowls. Garnish with the cilantro and chili pepper, if desired. Serve with the lime wedges.

NOTE

By placing the frozen fish directly in the broth, you are thawing it out and cooking it at the same time. For perfectly cooked fish, let sit in the hot broth for 5 minutes after cooking.