Warming, rich in minerals and healthy omega-3 fat, dairy & grain free, and incredibly flavorful.
For non-fish eaters: sub shiitake mushrooms & tofu and capers or crushed olives instead of anchovies.
2-3 TBSP olive oil
2 med onions, chopped
4 stalks of celery, chopped
3-6 (or more ) cloves of garlic, diced
2-4 inch piece of ginger, grated
1 tsp anchovy paste or anchovies from the tin
1 Tbsp ground coriander
1 Tbsp ground turmeric
a pinch of red pepper flakes (or more)
a few baby potatoes, chopped
handful of baby tomatoes, chopped
2 cans coconut milk
1/2 C water
2-4 large pieces of wild haddock (or literally *any* fish - it will all work!).
2-3 handfuls of spinach (or baby kale, etc)
1-2 tsp (or more) sea salt
lots of grinds of pepper
lemon or lime for finishing
In a big pot, start by sauteing the onions, celery, garlic and ginger in the olive oil, on med heat, until translucent - about 5 mins. Add the anchovies at this point, if you're using them.
Make a little well in the middle and pour in a bit more olive oil - add the spices there and let the spices sizzle and toast for a min or so, before stirring it all together. Let the whole mix of aromatics and spices continue toasting until a beautiful golden brown mash forms; 5 more mins. (If you're doing the veg version, I would throw in the mushrooms and tofu at this point to get caramelized).
Add the coconut milk and deglaze your pot, being sure to scrape up all the delicious crispy bits stuck to the bottom and sides.
Add the tomatoes and potatoes, and salt and pepper. Taste and adjust the s&p as you go. If you're using a good sea salt, you can be more generous.
Add the fish now, as well. Try not to stir too much after this point.
Let everything simmer and bubble away at low heat for 20 - 30 mins.
Gently break up the fish but don't over-stir.
Add the 1/2 C water to thin the soup, if you want.
Throw in the spinach to wilt.
Finish with lemon or lime.