Greetings. This soup makes use of leftover fish and mashed potatoes, if you have them. If not, it is worth the trouble to start from scratch. It is hearty, thick, and rich. It does not contain any wheat or other grains. Use olive oil instead of butter, and it is also dairy-free.

Fish Chowder

1 tablespoon butter

1 shallot, minced

1 large carrot, julienned    ½ bell pepper, diced

3 tablespoons thinly sliced sun-dried tomatoes

1 tablespoon grated or finely-minced fresh ginger

1 tablespoon minced fresh basil

2 cups fish stock or clam juice, divided

¾ cup mashed potatoes

¾ cup coconut milk (full-fat, canned)

3 cups cooked fish fillets, such as cod, pollock, or haddock

1 can smoked oysters

salt, pepper, and red pepper flakes to taste

In a 3-quart pot, over medium-low heat, melt butter. Add shallot, carrot, and bell pepper. After vegetables soften, about 3 minutes, add sun-dried tomatoes and ginger. Continue to cook for another 3 minutes, being careful that vegetables do not brown.

Add basil and 1 cup of the fish stock and continue to cook.

In a blender on a low to medium-low speed, combine remaining fish stock, mashed potatoes, and coconut milk until thoroughly combined. Add mixture to the soup pot.

Flake the cooked fish into approximately 1-inch chunks. Add fish to soup pot, along with smoked oysters. Stir gently to combine and continue to cook until just heated through. Adjust seasonings to your taste. Serves 2 as a main course.