Curried Fish Soup with Potatoes, Jalapenos and Tomatoes
Author: Epicurus.com Kitchens
Ingredients
  • 2 Tablespoons oil
  • 1 small onion; cut thin wedges
  • 2 teaspoons curry powder
  • 1 1/2 Cups water
  • 1 bottle clam juice (8 ounce)
  • 1 can unsweetened coconut milk (13 1/2 ounces)
  • 12 baby red boiling potatoes; steamed, quartered
  • 2 jalapeno chiles; seeded, and finely sliced
  • 1 large tomato; cored, seeded, halved vertically, and cut
  • into thin wedges
  • 2 Tablespoons lime juice
  • 1 1/4 Cups flaked poached halibut
  • salt, to taste
Instructions
  1. Heat oil in 3 1/2 to 4-quart saucepan or Dutch oven over medium-high heat. Swirl to coat pan, then add onion and saute until soft and lightly browned, 2 to 3 minutes.
  2. Add curry powder and saute until fragrant, about 30 seconds. Add water, clam juice and coconut milk. Stir to blend. Bring to simmer, reduce heat to maintain low simmer and cook 5 minutes.
  3. Add potatoes, jalape?os, tomato and lime juice. Simmer 5 minutes over medium heat. Add fish and heat through. Add salt to taste.
Notes
NOTES: Recipe from Diane Morgan, author of "Cooking For The Week: Leisurely Weekend Cooking For Easy Weekday Meals" (Chronicle Books, $18.95)

This recipe yields 4 servings.

Each serving: 586 calories; 298 mg sodium; 45 mg cholesterol; 33 grams fat; 41 grams carbohydrates; 35 grams protein; 3.74 gram fiber.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/curried-fish-soup-with-potatoes-jalapenos-and-tomatoes/4921/