Last Updated on February 2, 2024 by Carne Diem
Protein: Seafood, Pollock
Origin: Greenland, European
Method: Stovetop
Jump to RecipeThis delicious fish stew is prepared with a mild coconut curry broth and loaded with fresh vegetables and herbs and tender diced potatoes. This easy fish soup is great for those chilly winter evenings.
This fresh pollock soup was inspired by a spicy fish stew recipe that was posted by Royal Greenland. We love the simplicity of this dish, while still providing just enough flavor with the addition of a little red curry and coconut milk. The addition of fresh vegetables like carrots and asparagus and herbs like dill from our garden made this recipe a keeper.
Table of contents
Making the Seafood Stew with White Fish
This easy soup recipe contains just a handful of ingredients and comes together quickly. It makes for a great weekend lunch or quick dinner. Serve it as a meal or as a great soup appetizer along with some Macadamia Nut Crusted Mahi Mahi.
Collect and prep your ingredients
To complete the fish stew, you will need some onion, red potatoes, carrots, asparagus, fresh dill, red curry powder, and a can of coconut milk.
We make this fish soup with fresh white fish like Alaska Pollock. Pollock is a member of the cod family and is common in the North Atlantic and Bering Sea. Good substitutions for the pollock would include other white fish like cod, halibut, haddock and sole.
Prepare the veggies for the fish stew by peeling and dicing the carrots and dicing the onions. Chop the asparagus into bite sized portions.
Dice the red potatoes and set aside. We prefer using red potatoes for this recipe as we like a thinner broth, so we typically avoid starchy potatoes like Russet.
Season the fish filets with salt and pepper on both sides then set aside.
Cooking the Pollock Soup
Add 2 tablespoons of the oil to the cooking pot and heat over medium heat. Stir in the onion, carrots, and asparagus and sauté until softened. This typically takes about 5 minutes.
After about 5 minutes stir in the red curry powder. Stir to combine well and cook for about 1 minute.
In a separate skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Cook the fish for amount 1 minute per side to brown then remove from the heat and cube the fish.
Try not to fully cook the fish or it will be too flaky to cube.
Add in the can of coconut milk to the pan with the veggies. Fill the empty can with water and add that to the pot.
Bring the soup pot to a boil and add the diced potato. Reduce to a simmer, then cook for 5 minutes.
Add the fish to the pot along with the salt and lime juice. Simmer the soup for 5 more minutes, to help the flavors come together and to finish cooking the fish.
Salt to taste then serve into bowls and top with fresh dill.
What to Serve with Fish Stew
Serve this delicious soup with crusty bread like a baguette or slices of sour dough bread.
If you are in the mood for more great soup or stew recipes then be sure to check out our recipes for Smoked Salmon Chowder (inspired by the famous chowder from Seattle's Pike Place Chowder), African Ground Nut (Peanut) Stew, Smoky Fire Roasted Tomato and Basil Soup, and our Hatch Chile Verde.
Frequently Asked Questions
If you are unable to find pollock, other white fish species like cod, haddock, halibut, and sole also work well in the recipe.
Red potatoes work great on seafood soups as they hold their shape well, and are low in starch which helps keep the soup broth from becoming to thick,
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📖 Recipe
Simple Fish Soup with Pollock and Coconut Curry Broth
Ingredients
- 2 Pollock filets
- 1 Small Onion diced
- 2 Carrots peeled and diced
- 3 Red Potatoes diced
- 2 Asparagus Spears cut into bite sized pieces
- ¾ teaspoon Red Curry Powder
- 1 15 Ounce Can Coconut Milk
- 15 Ounces Water
- 1 teaspoon Lime Juice
- 1 teaspoon Salt
- 4 Tablespoon Avocado Oil or other neutral oil. Divided
- Fresh Dill optional for topping
Instructions
- Add 2 tablespoons of the oil to the cooking pot and heat over medium heat. Stir in the onion, carrots, and asparagus and sauté until softened.
- Stir in the red curry powder and cook for about 1 minute.
- Add in the can of coconut milk and then fill the can with water and add that to the pot.
- In a skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Cook the fish for amount 1 minute per side to brown then remove from the heat and cube the fish. Try not to fully cook the fish or it will be too flaky to cube.
- Bring the soup pot to a boil and add the diced potato. Reduce to a simmer, then cook for 5 minutes.
- Add the fish, salt and lime juice to the pot and simmer for 5 more minutes.
- Salt to taste then serve into bowls and top with fresh dill. Serve warm.
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