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 peas2 Orange Roughy Filets, cut into bite-sized pieces
7 ounces chopped clams with liquid
Frank's Hot Sauce* (Read back a few blog posts...you'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 me.......you get it.