Ali’s Thai Fish Curry sounded like a warming, spicy dish for a cold fall evening, but when I went to look for the red curry paste, it was gone. The cilantro was funky and I just decided to wing it with what I had.
So here’s my recipe:
Spicy Fish Chowder
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1/2 orange or red pepper, chopped
2 cloves garlic, minced
2 TBS olive oil
1 cup cauliflower, chopped
1 cup frozen green beans
1 can coconut milk
2 cups vegetable broth
1 Tbs Thai Kitchen Fish Sauce
1 15 oz can diced fire-roasted tomatoes
1 lb cod cubed if raw or broken into chunks if using leftover
1 tsp McCormick’s Roasted Ground Coriander
1 tsp McCormick’s Roasted Ground Ginger
2 tsp McCormick’s Roasted Cumin
1 tsp ground chipotle chili
In a large, heavy pot saute the onions and celery for about 5 minutes, then add carrot, cauliflower, and garlic and saute 5 more minutes.
Add the spices, coconut milk, broth and fish sauce and simmer until veggies are almost cooked.
Add the peppers, fish, tomatoes, and green beans and simmer until heated through or until fish cooked if using raw.
This can be served over rice or eaten as a stew.
Pots of soup filled with vegetables are one of my secrets to staying healthy and staying out of trouble during the holidays. Having leftovers for lunch keeps me filling comforted, warmed and satisfied and not tempted (so much) by all the treats and heavy holiday foods that are every where this time of year.
My other secret weapon is the Vitamix and green smoothies. A Magic Bullet or blender with some extra chopping would work, too. Getting all that fresh, raw produce into my body curbs the cravings and makes me less vulnerable to calorie laden holiday food.
Finally, a good breakfast is also key for me to maintaing my equilibrium and decision-making when it comes to food. Since my work with Cheryl in my 30 Days to 50 this summer, I have lost and gained 10 pounds. My life has been a science experiment trying to determine how to eat gluten-free and sanely for the rest of my life. What I have learned about my body is that if I don’t get my smoothies packed with all those fruits and veggies, take my vitamins, and eat a healthy breakfast, then I fall apart, crave sweets, eat whatever crosses my path because my body is sending all these hungry, ‘I’m starving’ messages.
I’m joining Ricki at Diet, Dessert, & Dogs as she focuses on staying Healthier Through the Holidays as part of A Gluten-Free Holiday hosted by Amy of Simply Sugar and Gluten Free.
For more of my soup recipes go here.
