Fish Soup
This fish stew recipe is the perfect blending of flavors. Quick and easy, everyone at your table will be asking for seconds.
Servings: 4 people
Calories: 823kcal
Ingredients
- 2 or 3 hefty pieces of white fish. I used white snapper the first time I made it and cod the second.
- 1 can coconut milk
- 2 sweet potatoes or you can do a mixture of potatoes
- 4 cups of vegetable stock
- 1 onion
- ¼ teaspoon cayenne
- ½ teaspoon red pepper flakes
- 3 tablespoon olive oil
- 4 cloves of garlic crushed
- 1.5 teaspoon turmeric
- 2 cups spinach
- cilantro optional
Instructions
- Place the olive oil and onions in a pot and sauté them until they are translucent (5-10 minutes). Add your spices, garlic, and peeled and chopped potatoes and leave for 1-2 minutes. Make sure everything is coated. Add your stock.
- Once the stock has been added, place the fish in the pot. Pour the coconut milk in. Place a lid on the pot and let it simmer for 25 minutes. At the 25 minute mark add your spinach and then cover for 5-10 more minutes. Serve it up and you are ready to go!
Nutrition
Calories: 823kcal | Carbohydrates: 36g | Protein: 85g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 194mg | Sodium: 1278mg | Potassium: 2665mg | Fiber: 7g | Sugar: 11g | Vitamin A: 18245IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 5mg