Curried Fish Chowder

Moosewood Restaurant New Classics

 

1 T. vegetable oil

˝ tsp. ground black pepper

1 c. diced shallots or onions

4 c. diced potatoes

2 garlic cloves, mined or pressed

1 c. diced yellow squash

1 tsp. salt

˝ c. peeled and diced carrots

1 c. minced celery

4 c. water or vegetable stock

2 to 3 tsp. curry powder

˝ c. dry sherry or dry white wine

˝ tsp. turmeric

1 pound mild white fish fillets, such as hake, sole, or scrod

2 T. cream cheese

1 cup milk or half-and-half

 

In a soup pot, heat the oil on medium heat.  Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often.  Add the celery and sauté for about 4 more minutes.  Add the curry powder, turmeric, and pepper and sauté for 1 to 2 minutes, stirring constantly.  Add the potatoes, squash, carrots, water or stock, and sherry or wine.  Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes. 

 

Rinse the fish fillets and cut them into bite-sized pieces.  Add them to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent.  Remove from the heat.  In a blender, combine the cream cheese, mile or half-and-half, and 2 c. of the hot soup and puree until smooth.  Stir the puree back into the sop and reheat gently, if needed.  Serve hot topped with chives or shallots and with lemon wedges on the side.