Thai Coconut Walleye Soup

Cooking time 45 minutes
Serves 8 hungry fishermen

2 teaspoons olive oil
1 med. onion, julienne (about 3/4 cup)
1 Tablespoon fresh minced ginger
1 carrot (peeled and cut 1/8” thick slices)
1 red pepper ( seeds removed and cut into ¼” pieces)
2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces walleye fillet, skin removed
1 cup firmly packed greens such as spinach, kale or chard
2 scallions, green part only, thinly sliced (cilantro makes a great garnish too)
2 tablespoons fresh lime juice (reserve peel for lime zest)

In a large Dutch oven cast iron pan, heat the oil over moderate heat. Add the onions, ginger, carrots and red pepper - cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Next add the chicken broth, coconut milk, curry paste, lime zest & 1/2 teaspoon salt, stir and simmer approx. 5 minutes to develop aroma and flavor.

Season the walleye with 1/4 teaspoon salt. Arrange the fish in the pan and add greens, cover with lid. Return to medium heat and cook until the fish flakes easily with a fork, about 7 minutes.

Remove lid and flake fish. Place lid back on let rest in a warm spot of fire to allow soup to gently simmer until ready to serve. Taste and adjust seasoning if needed.

Ladle into bowls and garnish with sliced green onions and squeeze fresh lime over top.