Coconut Cod Curry (DF, GF)

Coconut Cod Curry

I've been experimenting with different fish preparations, trying to find one that the whole family likes.  We have one member who likes oil poached fish, one who prefers fried, and one who would rather not eat fish at all.  This dish, a quick weeknight soup, seemed to make everyone happy!

This is a great dinner when you need to throw something on the stove and go do something else.  It can sit and simmer for ages without hurting the fish, and it makes the house smell great.  The coconut broth tastes a lot like chowder, but it's dairy free and so simple.

Coconut Cod Curry

1 onion, chopped
2 Tbsp olive oil
4 cups chicken broth
2 cans coconut milk
3 carrots, sliced
2 lbs cod, cut in chunks
3 Tbsp curry powder
salt
1 package frozen peas

Saute the onion and carrots in the oil in a large stock pot over medium heat for about 5 minutes.  Add the chicken broth, coconut milk, cod, salt and curry powder and bring to a boil.  Reduce heat and simmer for at least 30 minutes, and up to 60 minutes if the heat is very low.  15 minutes before you plan to eat, add the peas.  You may need to turn the heat up a bit if the cold peas stop the simmer.  Serves 5 - 7.

Shared with Traditional Tuesday and Slightly Indulgent Tuesday and the Hearth and Soul Hop and Fat Tuesday and the Homemaking Linkup and Allergy Free Wednesday and Real Food Wednesday and Gluten Free Wednesday and Healthy 2Day Wednesday and Pennywise Platter and Fresh Bites Friday.