Recipe information
Yield
serves 6
Ingredients
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 into 1/2-inch chunks
2
stalks celery, thinly sliced on the bias
1
/4 pound green beans, stem ends trimmed, cut into 1 1/2-inch lengths
1
1-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
/2 bunch fresh chives, cut into 1 1/2-inch lengths, for garnish
6
tablespoons freshly grated or desiccated coconut, for garnish
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Preparation
Step 1
Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.
Step 2
Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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