So I went with all three.
After seeing kamut in a cold grain salad when eating out recently, I bought some hoping to substitute it for wheat berries sometime. If you haven’t had it before, when cooked, kamut has the chewy texture like a wheat berry although the grain is slightly longer. So that took care of the whole grain part.
The tropical part comes from coconut milk. Actually I could say tropical-slash-Asian because the soup reminds me of some we had in SE Asia. I worked in a little autumn with some diced sweet potato.
I was incredibly pleased with the result. While it was cooking, I spent the whole time thinking what type of herb or spice I would use to flavor it. Turns out I added nothing, but salt and pepper. All the other ingredients had plenty of flavor on their own.
Autumn Fish Chowder with Kamut
Inspired by Wild Rice & Fish Chowder, Midwest Living Recipes for All Seasons Vol. 2
Makes: 4 to 6 servings
Ingredients:
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium sweet potato, peeled and chopped
1 large red potato, peeled and chopped
¾ cup kamut, cooked and drained
4 oz. white fish, cubed
4 oz. wild salmon, cubed (or canned salmon)
¾ cup coconut milk
1 tsp salt
¼ tsp black pepper
This sound healthy and comfort!
so warm and hearty! 🙂 and the photo looks like it came straight from a magazine – beautiful presentation!
YUM! I love fish type stews, they are so tasty and make the house smell awesome. I like using cod as well, it’s has a much stronger presence adding more to the dish. Nice work!
Love this twist – I don’t think I’ve ever cooked with kamut before – I’ve had kamut bread but that is it. (And I have a ton of canned salmon to use up, perfect!)
Sounds delicious. I can see subbing in halibut for the cod and definitely using fresh salmon (mostly because I have the luxury of doing so, being on the west coast). Shrimp and scallops sound good too. With a nice piece of rustic, crusty bread…yum.
Sonia – It’s been great for the fall-like weather coming around in the south central US.
Viv – Wow, thanks so much!
Andrea – You are so right about the smell. Once the fish and coconut milk got going, it smelled so good!
Emily – To me, it is almost exactly like wheat berries. Same texture.
Marianne – You just had to bring up your salmon. 😉 Halibut would be great and definitely the bread!
Lori, I love fish chowder and yours look delicious, especially with coconut milk…yummie!
Hope you are having a wonderful week ahead 🙂
Simple, love it. I could throw all of those ingredients in the slow cooker!
Yum, this recipe has something for everyone.
What an interesting take on fish chowder. We learned a bit about canned salmon while in Alaska & if its done right it can be quite good.
I like the way your mind works. 😉 This chowder looks so healthy and hearty. Yum! 😉