Our neighbour kindly gifted us some fresh fish recently…I say kindly – that wasn’t my first reaction.
Speaking as an ex-vegetarian, it’s hard for me to get excited about a parcel of two dead fish (that’s four dead eyes and two slimy dead fish heads in case anyone’s counting).
But the cook in me was excited – how often do you get freshly caught snapper that came from the ocean just steps from your front door?
Wanting to get the maximum benefit from this unexpected gift, I threw the entire fish in a pot with some veggies, herbs, water and a dash of white wine, and made nutrient-dense fish stock.
Fish stock is rich in iodine and does wonders for your thyroid, among other things.
But, once I had bottles of the stuff, the question arose…what to do with it?
And that brings me to this soup. It’s a kind of Asian inspired effort. I used snapper for the white fish but anything meaty will do.
It’s very flavoursome – light, zingy and with a spicy warming aftertaste.
Ginger & Lime Fish Soup (serves 3-4)
- 2 white fish fillets, cleaned, de-skinned and cut into chunks.
- 3 cloves garlic, minced
- 1 small white onion, finely sliced
- 1 1/2 cups green cabbage, finely sliced
- 1 inch chunk fresh ginger root, grated
- 1 scotch bonnet pepper, finely chopped
- 1/2 cup fresh lime juice
- 4 cups fish stock
- 1 tbsp butter
- Heat the butter in a large saucepan and add the onion. Fry for a few minutes then add the ginger, pepper and garlic.
- Saute for 3 minutes to let the flavours blend.
- Stir in the cabbage and fish, let fry for a few minutes more (but be careful not to poke the fish too much – you don’t want it to flake, the chunks should be kept intact).
- Pour in the fish stock, cover and bring to a boil. Reduce the heat to let it simmer for 25 minutes.
- Pour in the lime juice. Serve.
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