4 October 2018 Quick and Easy Fish Stew

Quick and Easy Fish Stew

October 4, 2018 By

Cod StewThis is a 20-minute fish stew that simmers in a fragrant, rich and addictive coconut milk broth. This recipe comes together fast and I cook it in my large cast iron pan and serve it directly in the pan with perfectly-cook Jasmine rice. Very comforting dish!

Ingredients

  • 2 Tbsp. olive oil
  • ½ large onion, diced (I used a Spanish onion)
  • 2 cloves garlic, minced
  • ½ tsp. minced ginger root
  • 15-ounce can diced tomato
  • ½ cup coconut milk
  • ½ cup light sur cream
  • 2 Tbsp. tomato paste
  • 2 medium red bell pepper, sliced
  • 1 ½ pounds wild-caught cod (or other white flesh fish – striped bass, mahi mahi and haddock are good substitutes), cut into eight portions
  • ½ tsp. each salt and pepper
  • ½ tsp. red pepper flakes
  • 2 Tbsp. fresh cilantro, chopped

Directions

  1. Warm the oil in a large skillet over medium-high heat. Add onion, garlic and ginger and cook until fragrant, about 3 minutes.
  2. Add the diced tomato, coconut milk, sour cream and tomato paste and stir well to create a homogenous broth. Cook for 3 minutes, stirring occasionally.
  3. Add the peppers and the cod pieces. Season with salt, pepper and red pepper flakes. Cover the pan and simmer for 10-12 minutes, turning the fish carefully halfway through the cooking process. Turn off the heat and sprinkle the dish with cilantro. Serve with Jasmine rice.

Serves 4.

 

Inspired by this recipe.Cod Stew

Filed Under: Asian, Entrees, Fish, Thai Tagged With: , , , , ,
2 January 2011 5 Simple Soups to Try this Winter

5 Simple Soups to Try this Winter

January 2, 2011 By

Thai Soup

Soup is a favorite at my house and I try to make it most weekends.  Thought I’d share some of the soups I’ve made recently that have earned me some rave reviews.

5 Simple Soups to Try this Winter:

  1. Butternut Squash & White Asparagus Bisque
  2. Cremini Mushroom Velouté Soup
  3. Chunky Tomato-Basil Bisque
  4. Tom Ka Gai (Thai lemongrass and coconut soup)
  5. Cream of Leek and Celery Soup

Let me know which soup you end up trying!  Stay warm,

Veronique

Filed Under: American, Canadian, Chicken, French, Mushrooms, Other Neat Things, Soups, Thai, Vegetables Tagged With: , , , , ,

Thai Food Craving? Twitter to the Rescue!

October 26, 2009 By

Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup.  We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.

I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe.  Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes.  How great is that!?  If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.

I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success.  Here is Robyn’s recipe along with a photo of my results:

TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)

Tom Ka Gai

Tom Ka Gai

Ingredients:

  • 6 cups chicken stock
  • 10 kaffir lime leaves, very thinly sliced
  • 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk.  You will need 2 stalks)
  • 4 slices galangal
  • 8 Tbsp fish sauce
  • 4 Tbsp fresh lime juice
  • 3/4 pound chicken breast, thinly sliced or cubed
  • 2 –  15 ounce cans coconut milk
  • Cooked jasmine rice (about 1/3 cup per person)

Garnishes:

  • Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
  • Cilantro leaves for garnish

Directions:

  1. In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice.  Bring to a boil.  Add the chicken breast pieces and coconut milk.  Lower the heat and simmer for 5 minutes.  You may simmer longer if you wish for a stronger infusion.
  2. Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired.  Ladle the soup over the rice.  Garnish each bowl with chilies and cilantro.

Makes 6 – 8 servings

Filed Under: Chicken, Entrees, Other Neat Things, Soups, Thai Tagged With: , , , ,