This meal was born out of the need for a nourishing, tasty and satisfying dish while travelling. The fella and I were sick of eating out every night and were often left dissatisfied. This chunky fish soup is super nutritious and super simple to make, whether you are in the comfort of your beautiful home or in a self contained abode abroad.

 

Ingredients

2 fillets of monk fish or other white fish (Choose wild fish), chopped into medium chunks

1 head roughly chopped cauliflower

1 cup roughly chopped asparagus

¼ cup roughly chopped carrot

1 punnet of mushrooms, sliced 

2 tsp himalayan salt

2 tsp ground black pepper

2-3 tbsp tamari

1 can coconut milk 

¼ cup leek, sliced thinly

1 tbsp coconut oil

2 tsp turmeric

¼ tsp cayenne pepper

1 clove garlic, minced

1 tbsp chopped dill

1/2 fresh red chilli, sliced (optional)

 

 

Method

Saute leek, garlic and coconut oil in a saucepan on high heat until leek is soft and translucent.

Add vegetables, and all remaining ingredients except for the fish. Toss lightly then bring to boil.

Turn heat down and cook on low heat for one hour. Stirring once during the hour.

Add white fish and cook a further 30 minutes.

Turn heat off and serve.

Serves 4 people