Curried Fish Soup with Potatoes, Jalapeños, and Tomatoes

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

Serves

4

Introduction

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

Ingredients

	2	Tbsp. vegetable oil
	1	small yellow onion (about 3 ounces), cut into thin wedges
	2	tsp. curry powder
	1½	cups water
	1	(8 oz.) bottle clam juice
	1	(13½ oz.) can unsweetened coconut milk
	12	Steamed New Potatoes, quartered
	2	jalapeño chilies, seeded and finely sliced (see Cook’s Note in Chicken Quesadillas with Tomatillo Sauce)
	1	tomato, cut in half vertically, cored, seeded, and cut into thin wedges
	2	Tbsp. fresh lime juice
	1¼	cups flaked Poached Halibut
	~	Salt to taste

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.

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