Reply #8: Here's one of my

[Callalily]

favorite soups that uses cod. It's very tasty!

If you don't have any fish stock, chicken stock can be substituted, or use Penzey's seafood soup base.

COCONUT FISH CHOWDER
SERVES 6

1 tablespoon unsalted butter
1 small onion cut into very thin wedges
2 garlic cloves, finely chopped
4 fresh or frozen kaffir lime leaves
2 cups homemade or frozen fish stock
6 ounces baby potatoes cut int0 1/2-inch chunks
2 stalks celery, thinly sliced on the bias
¼ pound green beans, stem ends trimmed, cut into 1-1/2-inch lengths
l one-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)
3 cups unsweetened coconut milk
1 pound cod fillets, cut into large chunks
Coarse salt and freshly ground pepper
1/4 bunch fresh chives, cut into 1-1/2-inch lengths, for garnish
6 tablespoons freshly grated or
desiccated coconut, for garnish

1. Heat butter in a large saucepan or small stockpot over medium heat. Add
onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add garlic and lime leaves; cook 1 minute. Add fish stock, potatoes, celery, green
beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.

2. Reduce heat to low. Add coconut milk, and bring almost to a simmer, Add fish; without stirring, simmer until the fish is opaque and vegetables are tender, about 5 minutes, Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut Serve immediately.