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Curry Cod Chowder (with Vegan Option) Paired with Tarantas Tempranillo Crianza Prep: 10-15 min. | Cook: 1 hour | Servings: 4 One 14 oz. can of coconut milk One tsp. green curry paste (use more or less to adjust spice level) 2 C homemade vegetable broth OR 2 C water plus 1 cube vegetable bouillon Olive oil 1-2 tsp. of salt to taste, ground black pepper to taste (1 tsp.) (HOMEMADE BROTH OPTION: 2 carrots, 2 stalks celery, 2 cloves garlic, 1 small onion) 2 medium potatoes, cubed (.5” - .75” cubes) ⅓- ½ C cilantro leaves, chopped 1 lime One package frozen (recommended) Wild Caught Alaskan cod pieces (1-1.25 lb.). Fresh fish may be used but is less convenient to work with (gets too soft) 6. Strain out all vegetable from your broth. Discard vegetables. Reserve Broth. “SHORTCUT”: If you use vegetable bouillon you can skip steps 1-6. 7. Add some olive oil to the pot, heat, and add cubed potatoes, lightly browning on all sides. 8. If you made 2 C of vegetable broth, add it now to the potatoes. If you want to skip steps 1-7, just add 2 C water and vegetable bouillon cube. Broth 1. Use 2 T of olive oil in a pot and heat. 2. Add onion, chopped coarsely, and sauté 5 minutes or until translucent. 3. Add garlic cloves, whole, cook 2-3 minutes, being careful not to burn the garlic. 4. Add 2 C water, celery stalks, carrots, salt and pepper to taste. (boil the water first in a kettle if you have one to save time). 5. Bring mixture to a boil, reduce heat and simmer for 2 hours. (Note: chopping the celery, carrots, onion and garlic may allow you reduce this time if you are short on prep time). 9. Add the coconut milk, curry paste and frozen cod pieces. Bring to a boil. 10. Reduce heat and simmer for 30 minutes to one hour, making sure cod cooks through. The chowder is good at 30 minutes and improves if you let it cook a little longer. 11. Ladle chowder with equal portions of potatoes and fish into 4 large bowls or 8 small ones (may be served as entree because it is so hearty). 12. Sprinkle top with a light dusting of chopped cilantro and a grind of fresh black pepper. 13. Serve chowder, hot, with a wedge of lime, and a glass of Tarantas Tempranillo Crianza. 14. May prepare 24h in advance, just heat before serving! 26
Photo by Derek Sarno, Wicked Healthy Food Matt Hodgdon
Page 2 and 3: e are delighted Wto present the awa
Page 4 and 5: About Tarantas Wines The Tarantas b
Page 6 and 7: Tarantas Monastrell The Monastrell
Page 8 and 9: Tarantas Sparkling Rosé Made from
Page 11 and 12: ine-Based WCraft Cocktails
Page 13 and 14: Sparkling Blackberry Made with Tara
Page 15 and 16: Thyme Honey & Lemon Sparkling Wine
Page 17 and 18: T apas / Small Plates
Page 19 and 20: Manchego Flan with Spicy Chorizo, S
Page 21 and 22: Smoked Cod Mousse Photo by Núria F
Page 23 and 24: S oups ide Dishes, & Salads 23
Page 25: Colorful Kale & Quinoa Salad Paired
Page 29: Twice Sparkling Chilled Leek & Pota
Page 32 and 33: Gambas Al Ajillo on a Bed of Israel
Page 34 and 35: Red Wine Braised Honey Glazed Short
Page 36 and 37: 36 Pan Roasted Salmon & Fennel over
Page 38 and 39: Chorizo in Cream Sauce over Rigaton
Page 40 and 41: Salted Chocolate Torta with Tempran
Page 42 and 43: Empanadas Strudel with Rosé Berrie
Page 44 and 45: Sparkling Wine Cupcakes Photo by Ca
Page 46 and 47: Sparkling Sorbet Photo by Caroline

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