Simple Fish Soup with Pollock and Coconut Curry Broth
This pollock soup was inspired by a recipe from Royal Greenland. Our version uses sautéed fresh garden veggies which are then cooked with red potatoes and flaky pollock. A bit of red curry adds a subtle heat to the dish.
Ingredients
- 2 Pollock filets
- 1 Small Onion diced
- 2 Carrots peeled and diced
- 3 Red Potatoes diced
- 2 Asparagus Spears cut into bite sized pieces
- ¾ teaspoon Red Curry Powder
- 1 15 Ounce Can Coconut Milk
- 15 Ounces Water
- 1 teaspoon Lime Juice
- 1 teaspoon Salt
- 4 Tablespoon Avocado Oil or other neutral oil. Divided
- Fresh Dill optional for topping
Instructions
- Add 2 tablespoons of the oil to the cooking pot and heat over medium heat. Stir in the onion, carrots, and asparagus and sauté until softened.
- Stir in the red curry powder and cook for about 1 minute.
- Add in the can of coconut milk and then fill the can with water and add that to the pot.
- In a skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Cook the fish for amount 1 minute per side to brown then remove from the heat and cube the fish. Try not to fully cook the fish or it will be too flaky to cube.
- Bring the soup pot to a boil and add the diced potato. Reduce to a simmer, then cook for 5 minutes.
- Add the fish, salt and lime juice to the pot and simmer for 5 more minutes.
- Salt to taste then serve into bowls and top with fresh dill. Serve warm.
Nutrition
Calories: 148kcalCarbohydrates: 32gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 638mgPotassium: 891mgFiber: 4gSugar: 5gVitamin A: 5172IUVitamin C: 18mgCalcium: 40mgIron: 2mg
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