Recipe type: Soup
  • 1-2 onions, peeled and finely cubed
  • 5-6 stalks of celery, sliced
  • 1-2 large yams of sweet potatoes, finely cubed
  • 3-5 potatoes, finely cubed
  • 2 large carrots, finely cubed
  • 1 small or ½ large butternut, finely cubed
  • 28oz can of crushed tomatoes
  • home-made fish stock
  • spices to taste: celtic sea salt, black pepper, paprika, cardamom, turmeric, thyme, marjoram, sprinkle of Braggs liquid aminos (soy-free seasoning alternative)
  • 1 lb firm white fish (I used monk fish and hake), cut into small cubes
  • bunch of dill, chopped fine for use in last stages of cooking, keep a few sprigs for garnish
  1. Add ghee or olive oil to large pot & sweat onion until translucent.
  2. Add celery, yams, potatoes, carrots and butternut and stir often for about 5 minutes.
  3. Add crushed tomatoes, spices & home made fish stock to cover and simmer until veggies are tender, but still firm.
  4. Only then add fish and simmer for another 10 minutes, or until fish is cooked through.
  5. Sprinkle with fresh parsley just before serving.
  6. This soup freezes well.
Recipe by Kirstin's Cancer Care at https://www.kirstinscancercare.com/hearty-fish-soup/