notable noms: thai chowder

it seemed fitting that my first 'notable noms' post should highlight a recent purchase from nanton; this beautiful dutch oven!

a cast iron piece from the 60's, it was designed by micheal lax for copco denmark, and has an unassuming, easy style. as a recent addition to my kitchen it is already loved for it's clean lines, sturdy make, and vintage vibe.. and i just know it will be put to good use! the stove-top to oven ability & easy clean up make it a practical addition too...form and function at work ;)

the beautiful micheal lax designed dutch oven for copco, denmark. 1960's

the soup i'm about to share below has recently been one of the many shuttled back & forth in the reisinger 'soup jar'  - a mason jar that has become a portable  'vessel of flavors'. frequently filled and shared among us, it is a new "tradition" i quickly became a fan of :)

this particular soup garnered enough positive feedback that i thought it was worth sharing!? it was also a timely post, as i was just about to heat up a bowl of this exotic fare for our lunch - and decided to use my new copco prize for a photo op!

converted from a recipe i found in the wild rose cookbook (so it is cleanse friendly if you happen to be on it!) - this is my version of their seafood chowder; done up thai style by swapping out the herbs for lemingrass, ginger & coconut... and the results were rather delish!

i tend to follow recipes loosely (often doubling them in the process!?), so my quantities below are listed kinda loosely too...but it's an easy one to throw together - and a recipe i'm sure you can play with it to taste :) 

seasoned with lemongrass, ginger & coconut, then topped with fresh cilantro...! yum.

THAI CHOWDER

serves 6-8

ingredients: 

  • 2-3 lbs fresh seafood (firm fish like cod, salmon, halibut, seabass, snapper etc. work best) , cut into large chunks
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 1-2 cups carrots, diced/sliced/julienned 
  • 1 large red pepper, diced
  • 3-4 garlic cloves, minced
  • 1 19oz can diced tomatoes (i am a big fan of aylmer accents - and used the spicy red pepper flave in this one!)  
  • 4-6 cups stock (vegetable, chicken, or a combination of both)
  • 2 cups potatoes, diced
  • 2 cans coconut milk
  • 1 tbsp vegeta powder (a flavor enhancer found in the spice aisle) 
  • lemongrass & ginger to taste - don't be shy!
  • cilantro to garnish

directions: 

  1. saute onions, carrots, red pepper in olive oil over medium heat, 5 minutes
  2. add garlic, tomatoes, stock, potatoes, lemongrass & ginger
  3. bring to a boil, reduce heat, cover and simmer for 7 minutes
  4. add fish, bring to simmer and cook until fish is just cooked through, about 5 minutes (try not to overcook!)
  5. adjust seasonings and serve...top with cilantro if desired :)