Fish stock is the basis of this dish and once made and in the freezer, means you can make this nourishing meal in about 30 minutes max. This soup is simple, nourishing and so delicious.
Fish stock (recipe coming soon) is packed full of minerals and gelatin. I usually make my fish stock using snapper heads and bones. I buy the whole fish and ask for it to be filleted and skinned, and ask to keep the skin, bones and head. You are then able to use the filleted fish for recipes such as this soup or my Pan fried Snapper in Lemon Herb Butter (recipe coming soon).
From the pantry
Homemade fish stock - at least 2 cups*
White wild fish - I would allow about 100 grams per person (I like to use smoked cod or snapper)
Leeks/ french leeks or shallots (any will do)
1-2 cloves of garlic
a few stems of celery
1 large sweet potato
butter and/or coconut oil
200mls organic cream
1. Sauté leeks or french leeks or shallots (whatever you have) and celery in coconut oil and some butter.
2. Once softened add some garlic and stir a little, however do not brown garlic
3. Add sulphite free white wine to deglaze, let it bubble and rub the bottom of pan with wooden spoon to lift any caramelisation (where all the flavour is)
4. Add fish stock.
5. Following by adding cut up vegetables - I like to use sweet potatoe and carrot - cook until tender
6. Once vegetables tender add the chopped pieces of fish
7. Once fish cooked through, add about 200mls of organic cream, chopped dill and parsley and simmer for a few minutes before taking off the heat.
8. Season with sea salt and pepper.
* the amount of stock depends on how thick/ thin you like your soup - I love lots of broth so may even use more, however if you have reduced your fish stock so that it is more concentrated you can just add 1 cup and then the rest filtered water