When I'm hungry, things can get ugly pretty quickly. Thankfully, I usually keep a bag, or two of fish fillets, Mirepoix, and a ready supply of chicken bone broth in the freezer for just such emergencies. It may not look like there is much in this bowl, but it's actually packed with delicious tummy filling nutrients, along with bite sized morsels of fish. It has the added virtue of being ready in less than 20 minutes. I've even whipped this yummy soup up a half an hour before leaving for church on a Sunday morning.
INGREDIENTS:
2 cups chicken bone broth - thawed, or frozen (see Easy Peasy Chicken Bone Broth)
1/2 cup each of diced carrots, celery, and onion, or 1 1/2 cups of frozen Mirepoix (a fancy name for diced carrots, celery and onion)
1 3-4 ounce fillet of fish, skin off - cod, haddock, soul, or salmon
1 tbls. dried parsley flakes
1/4 tsp turmeric (optional)
salt & pepper to taste
1 tbls. butter, or 'Melt' if you're sensitive to dairy like me (optional)
1 cup coconut dream unsweetened
Fresh parsley for garnish (optional)
METHOD:
In a medium sauce pan add the bone broth and fresh, or frozen diced vegetables and bring to a boil. Simmer the mixture until the vegetables are tender, about 8 - 10 minutes.
Once cooked, pour the simmered vegetables and broth into the container of a high-powered blender, such as aVitamix, or food processor. Blend until smooth. Pour the pureed soup back into the pot and add the coconut milk, butter, turmeric, salt, pepper, and parsley and stir until blended. Reheat the soup over medium heat to a gentle boil and add the fillet. Cook while stirring until the fish is cooked and breaks apart easily. Continue stirring until all of the fillet is in small pieces. Divide into serving bowls, garnish with fresh parsley if you wish and serve hot. Makes 2 servings.
Enjoy!
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