Oh my goodness! This turned out so well. . .I'll eat it for breakfast, lunch and dinner!
13-14oz. thick cod loins
None of those skinny little filets!
Carefully, rinse and pat dry. Season the cod generously with fresh ground black pepper, and lots of dry dill.
Vegetables: Carrots, Celery, Onion, Potatoes, Garlic - amounts as shown, AND 12-16oz. frozen, cut green beans.
Melt 2-3T pure, organic coconut oil in a 4 quart pot. Add the carrots and celery with a little of the onion to impart some nice oniony flavors (and wonderful aroma to your kitchen!) I cooked these, covered, on low heat for about 15 minutes, then added the rest of the cut vegetables. I got this sizzling, then added 2c of water. Once it was bubbling, I reduced the heat to low, covered the pot, and took my dogs for their walks.
2-1/4 miles and an hour+ later, I added the whole, seasoned chunks of cod, and the following:
2T Better Than Bouillon - lobster flavor
~ good luck finding this -or- use chicken or vegetable
1-1/2T± powdered cumin
1T± curry powder
1 14oz can coconut milk or cream
At this point I thought I was done. However, there was so much wonderfully flavored broth, it just needed more vegetables, so I added 2c frozen corn AND 2c frozen baby peas. Realizing I had used less than a pound of cod, I tossed in the remainder of a package of frozen Argentinean Red Shrimp, which was 8oz after thawing and draining. I covered this, let it come to a low bubble over very low heat, and cook it for about 20 minutes longer, before serving.
Hey. . .It's SEPTEMBER!!!
~!!~ Happy Soup Season ~!!~
(for those of you who need the justification of a 'season'. . .
put away your white shoes and pull out your soup pot!)
For me it's ALWAYS 'Soup Season'!
Be Bold! — Be Adventurous!
Happy Cooking! . .😁. . .Lin
