May 2, 2024
Fish Soup
Ingredients
- 1 tbsp neutral-flavoured oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 250g potato, peeled and cut into 2cm cubes
- 250g carrot, cut into 2cm cubes
- 1 pepper (any colour), deseeded and cut into 2cm cubes
- 200g leek, finely sliced
- 1 tbsp tomato purée
- 1¼ litres vegetable stock
- 1 bay leaf
- 10g dill
- 4 skinless white fish fillets (about 400g; we used hake)
- 1 lemon, zested and juiced
Directions
- Heat the oil in a large saucepan over a medium heat and cook the onion for 5-7 mins until beginning to soften. Mix in the garlic, potatoes, carrots, peppers, leeks and tomato purée, and cook for 3-5 mins more. Pour in the stock and stir in the bay leaf. Bring to a simmer, then cover and cook for 15 mins until the veg is almost tender.
- Finely chop most of the dill, reserving a few whole sprigs. Cut the fish into bite-sized pieces and season with salt, pepper and a bit of the lemon juice. Add the fish to the soup along with a pinch of the lemon zest and the chopped dill. Simmer gently over a low heat for 5-7 mins until the fish is cooked through. Remove the bay leaf and season the soup to taste, adding more lemon juice or zest, if needed. Scatter over the reserved dill sprigs to serve.
Nutrition Facts - 1 Serving
- Calories: 278
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Beef & Napa Cabbage Stir Fry 2 servings | 15 minutes Ingredients 12 ozs Extra Lean Ground Beef 1/4 tsp Sea Salt (divided) 1 cup Matchstick Carrots 1 cup Broccoli (chopped into small florets) 4 stalks Green Onion (chopped, plus more for garnish) 1 Garlic (clove, minced) 1 tbsp Ginger (fresh, grated) 4 cups Napa Cabbage (finely sliced) 2 tbsps Coconut Aminos 1 tbsp Apple Cider Vinegar Method Heat a large pan over medium heat. Once hot, add the beef and cook for four to six minutes or until cooked through. Break the meat apart as it cooks. Season with half the salt. Once cooked, set aside, leaving the fat in the pan. Add the carrots and the broccoli to the same pan and cook for three to four minutes or until just tender. Stir in the green onions, garlic, and ginger. Cook for one more minute. Add the cabbage, mix well and cook, covered, for two to three minutes or until wilted. Stir in the cooked beef, coconut aminos, apple cider vinegar, and the remaining salt. Cook until warmed through. Serve topped with more green onions (optional) and enjoy! Notes Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months. Serving Size: One serving is approximately 2 1/2 cups. More Flavor: Use ground chicken, turkey, pork, or lamb instead of beef. Additional Toppings: Cilantro or Thai basil. Nutrition Facts Amount per 2 servings 723 calories 80gs protein 48gs carb 24gs fat
One Pan Bacon & Cod Skillet 2 servings | 25 minutes INGREDIENTS 4 slices Bacon (chopped) 1 Yellow Onion (medium, chopped) 1 Cod Fillet (chopped) 1 tbsp Avocado Oil 1 Sweet Potato (Japanese, large, peeled, diced) 1/4 cup Parsley (chopped) 2 tsps Apple Cider Vinegar (or to taste, optional) METHOD Heat a large non-stick pan over medium-high heat. Once hot, add the bacon and the onions. Cook for three to four minutes, or until the bacon is crispy. Add the cod and sauté for two to three minutes, breaking it up as it cooks. Set aside. Remove the bacon grease from the pan and carefully wipe the pan out with a paper towel. Add the oil and sweet potato to the pan and cook, stirring occasionally, for about five to seven minutes or until browned and cooked through. Return the fish mixture to the pan. Stir in the parsley and cook for two more minutes, stirring, to heat through. Divide evenly between plates. Drizzle with apple cider vinegar (optional) and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately 1 1/2 cups. More Flavor: Add smoked paprika. Use salmon instead of cod. Fillet Size: One cod fillet is equal to 231 grams or eight ounces. Nutrition Facts Amount per 2 servings 905 calories 39gs protein 126gs carb 28gs fat