Poached Cod in Lemon-Coconut Broth Over Baby Spinach (No Gluten, Soy, Dairy, or Grains... Just Yum!)
Updated: Feb 21, 2020
I used to think making a "chowder" was difficult. Turns out, it's not only easy-peasy but can easily be adapted to fit most dietary needs... and still taste decadently awesome, of course! Some might argue that this soup isn't a creamy chowder since it uses no crackers or rue. However, all of the luscious flavor comes out in spades so, who cares?... and, did I mention that it's easy and ready to eat in less than 30 minutes?
As with all of my soups, this one builds off of a base of homemade Bone Broth. You can also use ready-made chicken stock; however, I love the extra depth of flavor the bone broth adds... not to mention all of that collagen and healing goodness! Ginger, coconut milk, garlic, and spinach infuse even more anti-inflammatory properties and easily-accessible nutrients.
One taste and you will be blown away that so much flavor can be developed in such a short time and with so few ingredients. It's as simple as sauteing garlic, shallots, and ginger. Then, add in your liquid ingredients and bring them to a simmer so the fish will poach.
Poached Cod in Lemon-Coconut Broth Over Baby Spinach (No Gluten, Soy, Dairy, or Grains... Just Yum!)
INGREDIENTS:
6–8 ounces white fish - cubed (cod, halibut, seabass, grouper... for those up north, perch, walleye, or sunnies!). Since I'm in Florida, I kept it local with some fresh grouper.
1-2 tsp coconut oil
1 shallot - finely chopped (You could substitute yellow onion for a milder taste)
1-2 cloves garlic - chopped
1 tsp chopped ginger (You could substitute grated ginger if that's what you have on hand, but I prefer fresh to ensure I'm getting as much gut-healing, anti-inflammatory goodness as possible)
Lemon peel from 1 lemon
4 cups bone broth or chicken stock
1 tsp kosher salt
2 tsp fish sauce
1/2 cup unsweetened coconut milk
1 lemon - juiced (Begin with the juice of 1/2 lemon and add more to taste)
1/2 bag baby spinach
1/2 bag mung beans - rinsed
Optional add-ins: cilantro garnish, shiitake mushrooms, red pepper flakes/slices, radish, thai basil
DIRECTIONS: Remember, I am neither a professional chef nor a nutritionist. These measurements and directions are meant to be guidelines for your own creativity.
Cube the fish into bite-sized pieces, season with a little salt and pepper, and set aside.
Heat oil in a medium-large sauce pan or pot, over medium heat.
Saute shallots, garlic and ginger, stirring often, until golden and fragrant. Be careful not to burn your garlic (yucky!)
Add the lemon peel, broth, salt, and fish sauce. Bring up to a simmer for about 5 minutes to allow the flavors to meld.
Stir in the coconut milk and some of the squeezed lemon juice.
Gently fold in the fish chunks and allow to simmer for 2-3 minutes. Do not overcook the fish as it can still become touch and dry even though it's in liquid.
While the fish is poaching, add a handful of spinach to each bowl. Top with a small handful of the bean sprouts and then ladle the soup into the bowls. Garnish with cilantro sprigs or chili slices and enjoy!
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Keywords: bone broth, bone broth soup, coconut milk soup, seafood soup, poached cod, fish soup, gluten free soup
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