Post-Soccer Poached Fish

Fall ushers in lots of favorite sights and sounds: mounds of bright orange pumpkins in the market, a fresh crop of apples for munching and parents cheering at soccer fields. I’m one of them. Both of my teen-age sons play. As the cleats come off and we head home, I whiz past the taco and burger outlets giving assurances that dinner will be ready in 20 minutes because I have leftovers at hand.

When I had time on Sunday, I had poached halibut filets and steamed baby red potatoes for dinner, intentionally cooking extra. (Instead of buying 1 1/2 pounds of halibut to serve 4, I bought a generous 2 pounds.) To poach, set the fish in a skillet with 1 inch of water, 1/2 cup white wine, 1/2 an onion cut in wedges and a parsley sprig. Simmer over low heat 10 minutes per 1-inch thickness of fish, until fish is opaque and starting to flake.

I steamed 28 little potatoes, served 4 per person, and set aside 12. I dressed up this meal by tossing that day’s potatoes with butter, minced parsley, salt and pepper. For the halibut, I made a quick sauce by mixing together 1 teaspoon paprika, 4 teaspoons fresh lemon juice and 1/2 cup mayonnaise, then added 2 tablespoons drained and rinsed capers, 2 tablespoons minced green onions and a little fresh ground pepper to taste. A market-fresh vegetable completed the plate.

Two leftover containers went into the refrigerator, one containing halibut, the other with potatoes, ready for an after-soccer-one-pot-meal.

Morgan is author of ‘Cooking For The Week: Leisurely Weekend Cooking For Easy Weekday Meals,’ (Chronicle Books, $18.95).

Curried Fish Soup With Potatoes, Jalapenos And Tomatoes

Active Work and Total Preparation Time: 20 minutes

2 tablespoons oil

1 small onion, cut into thin wedges

2 teaspoons curry powder

1 1/2 cups water

1 (8-ounce) bottle clam juice

1 (13 1/2-ounce) can unsweetened coconut milk

12 steamed baby red boiling potatoes, quartered

2 jalapeno chiles, seeded and finely sliced

1 large tomato, cut in half vertically, cored, seeded and cut into thin wedges

2 tablespoons lime juice

1 1/4 cups flaked poached halibut

Salt

* Heat oil in 3 1/2- to 4-quart saucepan or Dutch oven over medium-high heat. Swirl to coat pan, then add onion and saute until soft and lightly browned, 2 to 3 minutes. Add curry powder and saute until fragrant, about 30 seconds. Add water, clam juice and coconut milk. Stir to blend. Bring to simmer, reduce heat to maintain low simmer and cook 5 minutes.

* Add potatoes, jalapenos, tomato and lime juice. Simmer 5 minutes over medium heat. Add fish and heat through. Add salt to taste.

4 servings. Each serving: 586 calories; 298 mg sodium; 45 mg cholesterol; 33 grams fat; 41 grams carbohydrates; 35 grams protein; 3.74 gram fiber.