This is a heart-warming, soothing and nourishing soup that comes out best when using your own home-made fish stock. Keeps in fridge for 3 days.
HEARTY FISH SOUP
Author: Eat Holistic LLC
Recipe type: Soup
Ingredients
- 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
Instructions
- Add ghee or olive oil to large pot & sweat onion until translucent.
- Add celery, yams, potatoes, carrots and butternut and stir often for about 5 minutes.
- Add crushed tomatoes, spices & home made fish stock to cover and simmer until veggies are tender, but still firm.
- Only then add fish and simmer for another 10 minutes, or until fish is cooked through.
- Sprinkle with fresh parsley just before serving.
- This soup freezes well.
