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This gluten free fish and seaweed soup is an evolution from the sea vegetable soup I’ve made before. I felt to add some more spice and flavour to it …
1/2 cup dried sea vegetables/seaweed (I use The Healing Ingredient sea vegetable salad)
1 cup filtered water
1 large brown onion, sliced
2 tablespoons coconut oil
2 star anise
4 bay leaves, dried or fresh
250g fresh white fish, cut into 3cm cubed pieces (I used blue eye cod)
100g fresh green prawns, shelled and de-veined and cut into 3cm pieces
2 cups filtered water
Soak the seaweed in 1 cup of filtered water and allow to re-hydrate.
In a large saucepan over a medium heat, melt the coconut oil till hot.
Add the onions, star anise and bay leaves and fry gently till the onion starts to brown. Saute for about 10 minutes on a medium heat until the onion starts to soften.
When the onion is soft add the seaweed with its water and an additional 2 cups of filtered water.
Cover and bring to the boil, turn down and simmer for three (3) minutes.
Add the fish, prawns and and asian greens and turn off the heat and cover. The heat in the water will cook the fish, prawns and greens through.
Serve with Love xx