Monday, June 18, 2012

Coconut Curry Fish Soup

Sometimes, I'm just inspired by hunger.  Or a desire to lose a few pounds.  Or a longing for some comfort food.  This time, I just had some pantry items I wanted to use.  So without further ado, tonight's dinner creation.

2 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 chopped Vidalia Onion
1/2 cup brown rice
32 ozs. College Inn Thai Coconut Curry Broth
2 tablespoons Sabra Roasted Red Pepper Hummus
1 cup frozen peas
2 Orange Roughy Filets, cut into bite-sized pieces
7 ounces chopped clams with liquid
Frank's Hot Sauce* (Read back a few blog'll see my admiration of said sauce)

In a heated stockpot, add olive oil and butter over low heat.  When butter has melted, turn heat to medium/high.  Add onion and cook until transparent.  Add rice and stir until coated.  Add broth and bring to a boil, then lower heat, cover, and simmer until rice is cooked; about 1/2 an hour.  

Add hummus, peas, clams, and fish; cover and heat until fish is cooked through and tender, about 3 minutes.  

Spoon into bowls; top with a good dose of Frank's.  Seriously.  Enjoy.  

I won't tell you how many servings this makes since, well...........if you're like get it.