It started with a pound of defrosted cod in the refrigerator which nearly ended up in the trash. I found a recipe from another packet of cod which I'd kept, and this was born. It was one of those simple things that may never happen again, but it was so good I'd hate to forget. Even my kids loved it!
My son is getting over a cold and still has some lung congestion, so I tried to keep the dairy to a minimum and boost it with ingredients that help a cold. Garlic would have been nice, but there was none in the house. We had leftover basmati rice which had been cooked with a little salt, pork broth, and the fat in the pork broth. A curiously delicious combination.
1/2 stick Kerrygold butter
1 red onion or a few shallots, diced
1/2 Tablespoon chopped ginger
1/2 Tablespoon chopped fresh turmeric
1 sprig of thyme
2 Tablespoons flour
2-4 cups of sautéed mushrooms... or anything else
7 cups (approximately) chicken stock
1/2 cup half and half
1 pound defrosted cod in pieces
salt and pepper
Korean pepper flakes
(Optional) warm cooked rice or a chopped potato or two
Melt the butter in a soup pot and add the onion. Let it all simmer and bubble, adding a pinch of salt. When the onion is soft, add in the ginger, turmeric, and thyme. (If you are using potato, add it now and give it a few minutes to soften.) Stir in the flour. After a minute or so, add the cooked vegetables, the chicken stock, and the half and half. Bring it up to a boil, add the fish pieces, and then turn it down to gently cook the fish (and potatoes). Once the fish is cooked, add the salt and pepper.
Serve the soup over warm rice if you like it that way and add a sprinkle of Korean pepper flakes. SO GOOD!!!
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!