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
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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