In a large pot, heat the coconut oil over medium-high heat. Cook the fish for 2-3 minutes and season with salt and pepper to taste. Add in the garlic through the zucchini and saute for another 2 to 3 minutes.
Stir in the broth and then bring the stew to a boil. Reduce heat to low, simmer for 20 minutes, then stir in coconut milk. Simmer for another 10 minutes or until chowder begins to thicken. Serve hot.