Coconut Salmon Chowder

This is a simple and very tasty chowder, leaning towards Thai. With a salad on the side, this is a filling meal. I've made it with salmon, which is what the original recipe called for, but I think it would be great with many other kinds of fish. The strong flavor is all in the broth.

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.