Snapper poached in bone broth, leeks, and wild mushrooms. (Gluten-free, no soy, dairy, grains)
Updated: Feb 21, 2020
Yes, another soup using bone broth! It's soooo good and so versatile that I just can't stop coming up with new soup ideas. This one is super simple with the right combination of light and hearty. The wild mushrooms and leeks give the bone broth a French onion soup flavor while the poached snapper lends the perfect amount of lightness and protein.
Don't have snapper available? You can easily substitute any white, flaky fish such as cod, halibut, and (for my 'up nort' friends) walleye or northern. I buy my skin-on snapper from WildForkFoods . If you live in Florida, you MUST check them out for amazing food and free next day delivery!
This one is so simple, it almost doesn't require a recipe. Everything is added "to taste".
3-4 cups bone broth... depending on how 'soupy' you want your soup. :) You could also use chicken or vegetable stock.
1/4 c dried wild mushrooms (usually found in the produce section near the fresh mushrooms). Sliced portobellos offer can be substituted, but they don't add as much umami flavor to the broth.
1 leek, washed and sliced thinly.
1 lb snapper (or other firm, flaky whitefish) cut into 4 pieces.
OPTIONAL: 1 T cilantro, lightly chopped.
OPTIONAL: 1/2 red chili pepper, sliced or chopped (depending on your heat preference).
Simply warm your bone broth.
Add the dried mushrooms and simmer for 20 minutes to rehydrate.
Reduce heat to medium-low and stir in the leeks. Gently place the fish into the broth, cover, and let poach for about 7 minutes depending on the size of your pieces.
Divide between bowls. Garnish with cilantro and red chilis, if desired. Serve immediately.
Keywords: bone broth, bone broth soup, fish soup, seafood, snapper, poached fish, poached snapper, fish in broth, gluten-free soup