Something that makes me so happy is when Costco has fresh wild caught cod in their seafood cooler. Each package has approximately 3 pounds in it. We can eat fish everyday and never get tired of it, so we stock up. Once home we rewrap the fish in 1 pound vacuum packed bags and in the freezer they go. Being well stocked means we can make some of our favorite meals, Curried Cod Chowder with Kale, Zoodles Red Curry Bowl with Cod and Crispy Fried Paleo Cod, a recipe I must share with you soon.
Easter is this weekend and it’s supposed to be sunny in our neck of the woods, which never happens. If you’re still undecided about your main dish and you don’t want to spend all day in the kitchen…especially if it’s gorgeous outside, checkout Tessemae’s Salmon Asparagus Sheet Pan Dinner because prep is so easy and you can do it ahead and once popped in the oven, it only takes 15 minutes. Or, if you’re really organized and have a plan for your main dish but not your sides…this Asian Asparagus Salad can be made and chilled ahead and is a refreshing change from the normal steamed or roasted options.
We’ve had such a wet spring with hail, snow, sleet, rain with a sunny day sprinkled in. Typical for the northwest. So I made this mildly spicy Thai inspired chowder with the wonderful cod in our freezer. Plus, we still have stored buttercup squash from our garden last season. Feel free to use butternut squash if you prefer. Just follow the same instructions.
I partially roasted the squash first to make removing the skin easier.
It will be tender but still firm after roasting for 30 minutes. (I have a love affair with this particular kind of squash. Just seeing this pic makes me salivate) Once cooled, I diced it up and measured out 4 cups. The leftover squash was stored until later in the week and made it into muffins. Yum!!
Once you’ve got the soup simmering you can season the fish. A word about Thai red curry paste…read your labels! So many brands have added sugar. I use Thai True because we visit Portland frequently so I make a haul and bring some home. It’s not available locally but Thai Kitchen has a great red curry paste without sugar and is available at most grocery stores in the Asian food section.
The seasoned cod is simply broiled on low for 10 minutes.
When the soup veggies are tender (usually after 20 minutes of simmering) add the chopped kale and flaked fish. Those flavorful pan juices go right in also.
Adjust seasonings and serve with a sprinkle of cilantro, if desired.
Make this veggie packed Curried Cod Chowder with Kale on the next cold and rainy day and you’ll love it.
Enjoy your weekend with family and if you celebrate Easter, may your celebrations reflect the grace, joy and power that was revealed at the resurrection.
Until next time,
Curried Cod Chowder with Kale (serves 6)
2 tablespoons of olive oil or coconut oil
1 heaping tablespoon minced garlic
2 cups chopped yellow onion (1 medium)
1 – 3 pound buttercup or butternut squash
olive oil and salt and pepper, for roasting the squash
1 bunch deveined lacinato kale, chopped coarsely (about 4 cups)
1 – 13.66 ounce can full fat coconut milk
4 cups chicken broth or bone broth
2 teaspoons sea salt
1 pound wild caught cod filets
1 heaping tablespoon red curry paste, adjust if you want more heat
olive oil for drizzle
salt and pepper
chopped cilantro or chopped green onions for garnish
Preheat oven to 400 degrees.
Cut squash in half and scoop out seeds. Rub with olive oil and sprinkle with salt and pepper. Roast squash on a parchment paper lined baking sheet, cut side down, for 30 minutes. Flip over when time is up to let cool. It will still be a bit firm. Peel away skin and dice into 1 1/2 inch chunks. Measure out 4 cups of diced squash and set aside. Save the remainder of the squash to use in another recipe. (I made leftover squash into muffins later in the week.)
Set the lined baking sheet aside to use again for the fish.
Heat a 5 quart soup pot on medium heat, add coconut oil or olive oil and heat until it shimmers. Saute the onion and garlic until the onion turns translucent. Stir off and on to keep them from browning.
Add the cubed squash, coconut milk, chicken broth, 2 teaspoons sea salt and black pepper. Bring to a boil, turn heat low and cover. Let simmer 20 minutes.
While the soup is cooking prepare the cod. Preheat broiler on low setting with the top oven rack 6 inches from your broilers heating element.
Lay the cod out on the reserved lined baking sheet. Brush red curry paste over the top coating it entirely. Drizzle with olive oil and sprinkle with salt and pepper.
Cook the cod under the broiler for 10 minutes. Gently flake the fish while in the pan.
Once the soup has finished cooking and the squash is completely tender, add chopped kale and flaked fish and all of its juices.
Simmer another 10 minutes. Taste and adjust seasoning with coconut aminos and or salt.