There is no snow in our mountains, this fact directly inhibits my motivation to participate in my numero uno favorite winter activity… riding powder. To substitute, I have jumped head first into my second favorite winter activity… making soup. I really do love tossing a bunch of ingredients into a big ol’ pot, and sitting down to a steaming bowl of warm joy. Seeing as we are fisher people, it goes without saying that making fish soup is one of my fortes and favorites.
Soup is so dang versatile. Often, like today, I simply take into account what I have in the pantry and fridge, and wham, bam, I free style it all the way to a tasty meal.
We have a lot of True Cod right now. Our other family owned and operated vessel, the Alpine Cove is up in AK long-lining for the goodness that is True Cod. The fish is frozen at sea, sent down to us, where we have it processed and made ready to give to you! Garrett is here in Bellingham for the time being while his dad, Greg, is skippering the Alpine Cove. However, G will be heading up to the Last Frontier within the next few weeks to relieve his dad and take over the boat.
Anyway, True Cod coming out of our ears means a tasty True Cod Soup! This is a free style Coconut Curry Cod Concoction that we served over brown rice and had a wonderful meal.
Coconut Curry True Cod Soup
1/2 lb True Cod, cut into 1 inch cubes
3 Medium Potatoes, cut into 1/2 inch cubes
2 Medium Carrots, sliced
3 Garlic Cloves, minced
2 inch piece of Fresh Ginger, minced
1/2 Large Red Onion
1 Cup sliced Cherry or Grape Tomatoes
1 Can Coconut Milk
1 Cup H2O
1 Cup Broth (I have a bunch of turkey/chicken broth from the holidays, but boxed, or Better Than Bullion works great too)
2 Tbsp Coconut Oil
1 Tsp Curry Powder
1 Tsp Cumin
1/2 Tsp Chile Powder
Red Pepper Flakes, Salt, and Pepper to taste
Prepared Brown Rice (optional)
What To Do
1. Heat the Coconut Oil over medium heat, add the onion, garlic and ginger. Allow to soften for about 3 minutes.
2. Add the tomatoes to the mixture, allow them to cook for about 2 minutes.
3. Add those tasty curry-tastic spices, curry powder, cumin, chile powder, ect… Mix the veggies around so they are coated in the spices, cook for about 3 minutes.
4. Time for the Coconut Milk. Use the can to add your water to the soup so you get all those leftover coconut milk bits. Cook for a bit like this, a few minutes, then add the extra broth.
5. Now for the potatoes and carrots. Bring the mixture to a boil, turn down the heat, cover, and simmer for about 15-20 minutes. Check the potatoes for done-ness.
6. Once the carrots and potatoes are done, turn the heat up to Medium/High, add the Cod pieces and cook for 3 minutes. Then turn off the heat. The Cod will cook super fast, and you don’t want to overcook your fish.
7. Scoop some rice into a bowl, ladle the soup atop, and sprinkle with some cilantro. Yummmm!