For Cleanse and Gut

A brightly colored and vibrantly flavored soup, this is perfect in all seasons, warming when you need it and quick and easy when you need a meal in a hurry. We’ve used haddock in this recipe, but you can use any fish. Often fish markets sell a medley of different fish bits by the pound (often called chowder bits), so you get a good mix of white and oily fish, which is another great option.

Serves: 3-4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

2 tablespoons coconut oil

1 medium sized onion, roughly chopped

2 garlic cloves, peeled and minced

2 tablespoons of grated ginger

2 celery stalkes, roughly chopped

1 large carrot, roughly chopped

8 ounce fresh haddock (or another white fish), cut into large chunks

2 teaspoons ground cumin

1 teaspoon ground coriander seed

2 teaspoons ground turmeric

1 cinnamon stick

2 cans coconut milk

a splash of lime juice

¼ cup fresh cilantro, roughly chopped

Directions

Prepare all the vegetables.

Place a large pot over a medium-high heat and add a few tablespoons of coconut oil. Cook the onions, celery, and carrot until tender stirring them occasionally for 5 minutes.

Add the garlic, ginger, and spices, and cook, stirring frequently for an additional five minutes.
Add the coconut milk, and bring to a boil, then reduce heat and let it simmer for 10 minutes.

Add the fish and let it cook through for 8-10 minutes. Then add the lime and cilantro, give it a few more stirs, and remove from heat.

Recipe by Frank Giglio
Photography by Jenny Nelson