Curried Fish Soup With Potatoes, Jalapeños And Tomatoes

By á-174942

Ingredients

• 2 tablespoons oil
• 1 small onion cut thin wedges
• 2 teaspoons curry powder
• 1 1/2 cups water
• 1 bottle clam juice - (8 oz)
• 1 can unsweetened coconut milk - (13 1/2 oz)
• 12 baby red boiling potatoes steamed, quartered
• 2 jalapeño chiles seeded, and finely sliced
• 1 large tomato cored, seeded, halved vertically, and cut thin wedges
• 2 tablespoons lime juice
• 1 1/4 cups flaked poached halibut
• Salt to taste

Details

Servings 4

Preparation

Step 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.

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.

Add potatoes, jalapeños, tomato and lime juice. Simmer 5 minutes over medium heat. Add fish and heat through. Add salt to taste.

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.