Monday, January 2, 2012

Spicy Cod and Vegetable Soup

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This soup has a clear broth that is so light, you can taste the buttery flavor of the cod in every bite.  We came up with this yesterday on New Years Day when we were craving vegetables, a lean protein, and a light broth.  Jereme wanted cauliflower and okra.  I wanted carrots and tomatoes.  He also wanted it to have a spicy bite, so I topped his with diced red thai chilis that I get at the Asian markets.  Dunk them in your soup, and the broth changes immediately, from light and refreshing (for the kids) to hot and spicy. 
I used a small can of San Marzano whole peeled tomatoes.  There are two ways to cut them up.  Use kitchen shears to cut them inside the can, or mash them with your wooden spoon while in the stock pot.
There's the yummy cod.  It's a firm, mild fish that is easily cooked in a simmering broth in just a few mintues.  It's also easy to cut up, and it will maintain its texture and shape without falling apart.  You can find wild caught Alaskan cod in the frozen section at Target - Archer Farms brand.  It's a certified sustainable product.

Ingredients:
  • 1 tablespoon canola oil
  • Course kosher salt and fresh cracked pepper
  • 1 medium white onion, diced
  • 3 cloves of garlic, pressed
  • 3 medium organic carrots, peeled and sliced
  • 8 cups seafood stock
  • 12 oz. frozen okra
  • 12 oz. frozen corn
  • 12 oz. frozen cauliflower
  • 1 small can San Marzano whole peeled tomatoes
  • 12 oz. cod filets, cut up into bite sized chunks
  • Optional garnishes:  sliced red thai chili, julienned radish, chives
Directions:
  1. Heat the canola oil over medium high heat in a medium stock pot until hot, about 5 minutes.
  2. Add the onions and carrots.  Season with about a teaspoon each of salt and pepper.  Stir for about 5 - 7 minutes until soft.
  3. Add the garlic with a garlic press, scraping it off with the back of your knife into the pot.
  4. Stir for about 3 minutes.  Turn the heat to high.  Add the seafood stock.  Continue to salt and pepper after each addition to the pot.
  5. Add the tomatoes.  Bring the soup up to a boil.  When it boils, add the frozen vegetables.
  6. When the mixture is boiling again, turn the heat to low and simmer with the lid on for about 5 minutes.
  7. Remove the lid and add the fish.  It only needs to cook about 8 minutes or until firm.  Remove from heat and eat immediately.  Season with hot chili garlic sauce.

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