I never thought a soup can be so delicious!
Bored with the chicken-beef-lamb-based soups? Try this light fish soup with deep rich flavours. You will love every spoonful, I promise. It is made with home-made fish stock.
You will need (feeds 4):
5 cups of fish broth and some fish*
2 wild salmon fillets
2 garlic cloves
1 cm fresh ginger root
juice of 1 lime
coconut aminos, to serve
sesame oil, to serve
fresh coriander or parsley leaves, to serve
1. Prepare the salmon: Cut the fish fillets into cubes, add the lime juice and the very thinly sliced garlic and ginger. Let it marinate for 10 to 15 mins.
2. Bring the fish broth to boil, add the briefly marinated salmon pieces, and cook on low heat for about 5 mins.
3. Peel the courgettes and julienne the flesh, stop when you reach the seedy core (munch on them while you prepare the soup OR put them in the freezer for future veg stock). Add the julienned courgettes to the soup. Gently cook for 3 mins.
4. Add some boiled fish from the fish broth to warm up for a minute or two.
5. Serve the hot soup into bowl. Season with coconut aminos and sesame oil, to taste. Sprinkle with some fresh coriander or parsley leaves. Enjoy!
*To make the fish broth / stock you will need:
1 kg fish with heads, fins, and tails
I have used 3 mackerels and 9 sardines
about 5 whole black peppercorns
1. Put the cleaned fish into the slow cooker or a stock pot. Add water, about 2 to 2.5 litres. Season with the whole black pepper, cover and set you slow cooker on low and cook for about 12 hours (4-6 hours if using a stock pot).
2. Carefully lift out the fish onto a large plate. Discard the heads and tails. Open the fish in the middle. The bones are so soft, you do not need to worry about fishbone, the spine is so soft, you can eat them for extra calcium.
3. Pour the stock through a sieve into a glass container, add some fillets, and let it cool completely before putting the lid on a placing the container into the refrigerator. OR use it straight away.
Tip: If you do not want to clean the fish yourself, ask your fishmonger to take out the guts for you but leave the heads, fins and tails on.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.