This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"If you give a person a fish, they'll fish for a day. But if you train a person to fish, they'll fish for a lifetime."
-Dan Quale, Former Vice President of the United States
Any fish will do for this recipe but I like using a firm white fish for a couple of reasons. First is the color but more important is that the flavor will not be as intense as a tuna or salmon. Further, a fish like cod or mahi mahi will remain firm after cooking slowly in the soup pot.
As with most soups they are better the next day. This is a great soup when just made but the following day it takes on an even greater richness and depth of flavor.
Many soups are pretty much a meal in and of itself. It has everything that you would want in a meal – a protein, veggies, starch, and even a fruit.
There is excellent research about the residents of Okinawa who appear to have the longest life expectancy of any culture in the world. One of the main contributing factors is that they are lean and fit because of activity, but also because of a very low calorie diet. The mainstay of the diet is a soup of (usually) chicken broth with noodles, and a small amount of meat or seafood.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes great leftovers. Reheat gently.
|1 Tbsp||olive oil|
|1 large||onion (diced)|
|2||ribs celery (diced)|
|1 large||carrot (peeled and diced)|
|16 ounces||yams (peeled and diced)|
|2||anchovy filets (canned in water is best) (minced)|
|1/2 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|16 ounces||firm white fish (like cod, halibut or mahi mahi)|
Place the olive oil in a medium stock pot over medium heat. Add the onion and cook for about two minutes, stirring frequently.
Add the celery and carrots and cook for two minutes. Add the yams and cook for one minute.
Add the anchovies, water, lemon juice, bay leaves, marjoram, salt and pepper.
Peel and crush, but don't chop the garlic. Add the two cloves to the pot. Reduce the heat until the soup is simmering. Stir occasionally and cook for about 45 minutes.
Cut the fish into 1 inch cubes and add to the soup. Cook for another 20 minutes. Remove the garlic cloves and bay leaves before serving.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 323||Calories from Fat 57|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 39g||13%|
|Dietary Fiber 6g||26%|
|Vitamin A 69%||Vitamin C 47%|
|Calcium 11%||Iron 11%|
|Vitamin K 14 mcg||Potassium 1627 mg|
|Magnesium 128 mg|