Recipe

Barley Cod Chowder

Accompanying article: Thermal Properties of Food

Here's a hearty and warming soup. The spices, garlic and onion are warming and sautéing them increases their warmth.

2 tablespoons sesame oil, butter or ghee
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon mustard seeds
1 onion, chopped
1 carrot, chopped
1/4 cup pearl barley
6 cups water, fish or vegetable stock
1/2 pound fresh Pacific cod, cut into small chunks
1/4 cup light miso
1 scallion, chopped

Heat the oil, garlic, ginger, mustard seeds, onion, carrot and barley in a medium-sized saucepan over medium heat. Sauté for about 5 minutes or until the onions have softened and the mixture is aromatic. Add water or stock, bring to a boil, cover and reduce to a simmer for at least 45 minutes but for as long as 3 hours. (With long simmering, add additional water if necessary.) Add cod, cover and simmer for 3 minutes. Remove ½ cup of the broth and place in a small bowl with the miso. Using a fork, puree the miso until smooth. Return the miso mixture to the pot and cook for one minute. Adjust flavor with additional miso if necessary. Remove from the heat. Serve hot, garnished with scallion. Serves 4.

May you be well nourished,

Rebecca Wood