COCONUT SALMON (OR OTHER FISH) CHOWDER
adapted from http://www.driftersfish.com/coconut-sockeye-salmon-chowder
serves 6
1 tablespoon extra-virgin olive oil
4 medium shallots, thinly sliced crosswise
2-inch knob fresh ginger, chopped fine
4 cups low-sodium vegetable broth
1 (15-ounce) can coconut milk (low-fat is fine)
3 tablespoons curry paste (either green or red or a mixture)
3 tablespoons fish sauce
12 ounces baby potatoes, quartered (or any size potato, cut into about 1/2-3/4" pieces)
1 to 1-1/2 lb. salmon (or other fish), skinned and cut into 1" pieces
chopped cilantro, for garnish
3 to 4 green onions, white and pale green parts only, thinly sliced, for garnish
2 limes, sliced into wedges
If using salmon: remove the skin from the salmon by searing the fish, skin-side down for 20-30 seconds; the skin will then scrape off easily. Then cut the fish into 1" pieces.
Heat the oil in a large stockpot over medium-low heat. Add the shallots and sauté until soft, 2 to 3 minutes. Add the ginger and sauté until fragrant, about 3 minutes.
Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Cover, increase heat to high, and bring to boil. Decrease the heat to medium-low; add the potatoes and cover. Cook for about 5 minutes, until potatoes are tender but not fully cooked. Add the salmon and simmer until the salmon is just cooked through, about 5 minutes.
Ladle into serving bowls. Garnish with the cilantro leaves and green onions, and serve with lime wedges on the side.
