Asian Chowder

Ingredients

1 tablespoon olive oil
1 cup bok choy, julienned
1 cup julienned carrots
1/2 cup water chestnuts, thinly sliced
6 ounces straw mushrooms
1 ounce cloud mushrooms, hydrated
1 pound red snapper, cut into 1-inch cubes
1 1/2 quarts fish stock
3 cups milk
1 cup coconut milk
Pinch black sesame seeds
Pinch ground chili pepper
1/4 cup chiffonade of cilantro
1 sheet nori, seaweed, cut into thin sheets
1 ounce salmon roe
4 fried wonton wrappers
2 tablespoons chopped green onions

Instructions

In a large sauce pan, heat the olive oil. When the oil is hot, sauté the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Sauté for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15-20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers.

Yield: 6-8 servings