 Fridge
16 oz salmon, fresh or thawed 16 oz halibut, fresh or thawed 1 medium onion 3 large carrots 3 celery stalks 3 large yellow potatoes 2 sweet potatoes Pantry 4 garlic cloves, peeled & roughly chopped Smoked paprika Garlic powder Favorite seafood seasoning such as: Old Bay, Slap Yo Mama, Tony Chachere’s, Creole Seasoning Salt Pepper Olive oil 8 cups chicken or fish stock 2 cans coconut milk 2 cups corn (fresh or frozen) Optional toppings Fresh dill, tarragon or basil Green onion Pickled red onion Wash and trim the carrot and celery. Dice the carrot, celery, and onion into small, evenly sized pieces. Smash the garlic cloves with the flat side of a chef’s knife, then finely chop. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Once hot, add the carrot, celery, onion, and garlic. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften and develop some color. While the vegetables cook, peel the sweet potato. Cut both the sweet potato and yellow potato into roughly 1-inch pieces. Add the potatoes to the pot along with a generous pinch of garlic powder, paprika, and your preferred seafood seasoning. Cook for about 5 minutes, stirring occasionally. Pour in the broth and bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 15–20 minutes, until the potatoes are tender. Meanwhile, cut the fish into 1-inch cubes and set aside. Add the two cans of coconut milk to the soup and stir to combine. Carefully remove about 4 cups of the soup (including broth and vegetables) and blend in a high-speed blender until smooth. Return the blended mixture to the pot to create a thicker, creamier chowder consistency. Stir in the corn. Taste the soup and adjust seasoning as needed. Season the cubed fish generously with salt, then add it to the pot. Cook for 3–5 minutes, until the fish is just cooked through, opaque, and flakes easily. Serve hot with your favorite toppings.
0 Comments
 Fridge
6-8 chicken thighs, boneless & skinless 1 medium onion, diced 3 large carrots, diced 3 celery stalks, diced 1 large head of kale, roughly chopped Pantry 4 garlic cloves, peeled & roughly chopped Smoked paprika Garlic powder Salt Pepper Olive oil 2 cans white beans, drained & rinsed (cannellini or great northern work great) 8 cups chicken broth Optional toppings Fresh dill, tarragon or basil Green onion Sour cream Sharp cheddar cheese Generously season both sides of the chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a large stockpot over medium heat. Add the chicken and cook for 5-7 minutes per side, until nicely browned. (The chicken does not need to be fully cooked at this stage; it will finish cooking in the broth.) Remove the chicken from the pot and set aside. Add the chopped carrot, onion, celery, and garlic to the pot. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to soften and develop some color. Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, until the chicken is tender and begins to fall apart. Remove the chicken from the pot and shred or chop into bite-size pieces. Return the chicken to the soup, then add the beans and kale. Simmer for a few more minutes, until the kale is tender. Taste and adjust seasoning as needed. Serve hot with your favorite toppings. |
Sophia Bobryckiprivate chef, recipe developer ArchivesCategories |
RSS Feed