Poached Cod in Lemon-Coconut Broth Over Baby Spinach (No Gluten, Soy, Dairy, or Grains... Just Yum!)

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.

Finally, ladle the soup over a bed of baby spinach with mung beans ... and enjoy!

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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