Barley Cod Chowder — by Rebecca Wood
Accompanying article:
Regulate Body Temperature with Diet
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.
reduce the amount of margarine by a lot!
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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