Curried Fish Soup with Potatoes, Jalapeños, and Tomatoes

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

You won’t believe how quickly this delectable soup goes together when you have leftover cooked fish and potatoes.

Ingredients

Steps

1. In a 3½- to 4-quart saucepan or Dutch oven over medium-high heat, heat the oil. Swirl to coat the pan, add the onion, and sauté until soft and lightly browned, 2 to3 minutes. Add the curry powder and sauté until fragrant, about 30 seconds. Add the water, clam juice, and coconut milk. Stir to blend. Bring to a simmer, reduce heat to maintain a low simmer, and cook for 5 minutes.
2. Add the potatoes, jalapeños, tomato, and lime juice. Simmer for 5 minutes. Add the fish and heat through. Taste, add salt, and serve.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.