clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2013-03-27 10:02 am
clevermanka) wrote2013-03-27 10:02 am
Entry tags:
Fucking Awesome Fish Soup
This makes a wonderful breakfast.
Fucking Awesome Fish Soup
4 fillets firm white fish (tilapia, swai, etc.), chopped into 1/2" pieces
1-2 c beef or chicken broth (depending on how thick you like your soup)
2 c broccoli stem puree*
2 large leeks, quartered and sliced 1/4" thin
coconut oil
1 T unflavored beef gelatin
1/2 c room-temperature water
2 t dried dill weed
1 T dried chives
2 T coconut aminos
1/2 c coconut milk
Salt to taste
Combine gelatin and water in cup. Stir to combine.
In a large pot, cook the leeks in coconut oil until golden. Add fish, broth, and broccoli puree. Stir to combine. Add spices, coconut aminos, and gelatin mixture. Cook until fish is opaque and cooked through. Remove from heat. Pour in coconut milk and stir to combine. Add salt if desired.
* When I cut up broccoli for the week, I chop up the stems, cook them until soft, then puree them until smooth. This makes a great soup thickener. You can do the same with cauliflower stems or too-many carrots. If you don't have at least two cups of stems, just throw them in a storage container until you do. They'll keep about a week, week and a half in the fridge, or you can freeze them. Waste not!
This brand of unflavored beef gelatin is from pastured, grass-fed cows.
Fucking Awesome Fish Soup
4 fillets firm white fish (tilapia, swai, etc.), chopped into 1/2" pieces
1-2 c beef or chicken broth (depending on how thick you like your soup)
2 c broccoli stem puree*
2 large leeks, quartered and sliced 1/4" thin
coconut oil
1 T unflavored beef gelatin
1/2 c room-temperature water
2 t dried dill weed
1 T dried chives
2 T coconut aminos
1/2 c coconut milk
Salt to taste
Combine gelatin and water in cup. Stir to combine.
In a large pot, cook the leeks in coconut oil until golden. Add fish, broth, and broccoli puree. Stir to combine. Add spices, coconut aminos, and gelatin mixture. Cook until fish is opaque and cooked through. Remove from heat. Pour in coconut milk and stir to combine. Add salt if desired.
* When I cut up broccoli for the week, I chop up the stems, cook them until soft, then puree them until smooth. This makes a great soup thickener. You can do the same with cauliflower stems or too-many carrots. If you don't have at least two cups of stems, just throw them in a storage container until you do. They'll keep about a week, week and a half in the fridge, or you can freeze them. Waste not!
This brand of unflavored beef gelatin is from pastured, grass-fed cows.