Curried Fish Soup With Potatoes, Jalapeños And Tomatoes

Recipe Ingredients

2 tablespoons	30ml	Oil
1 tablespoon	15ml	Onion - cut thin wedges (small)
2 teaspoons	10ml	Curry powder
1 1/2 cups	355ml	Water
1		Clam juice - (8 oz)
1		Unsweetened coconut milk - (13 1/2 oz)
12		Baby red boiling potatoes - steamed, quartered
2		Jalapeño chiles - seeded, and
		Finely sliced
1		Tomato - cored, seeded, (large)
		Halved vertically, and cut thin wedges
2 tablespoons	30ml	Lime juice
1 1/4 cups	296ml	Flaked poached halibut
		Salt - to taste

Recipe Instructions

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.

Source:
The Los Angeles Times, 10-20-1999

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