Coconut-Shrimp Soup With Brown Rice

Coconut-Shrimp Soup (topped with sauteed baby broccoli)

Coconut-Shrimp Soup (topped with sauteed baby broccoli)

 

I finally got the Nourishing Traditions cookbook by Sally Fallon this week! I have made some of her recipes which I found in some other books I have that she’s contributed to, but I am so excited to delve into this cookbook, which unveils the myth that it is unhealthy to eat animal fats (that’s right, animal fat is good for you!) and explains the real health benefits of eating traditional foods such as unprocessed, properly prepared grains and grass-fed, pasture-raised meats and raw dairy products.  I am looking forward to having lots of new recipe ideas and developing more of my own to share with you!

The first thing I learned was how to make fish stock.  As you recall, last week I made baked whole trout.  What’s the perfect thing to do with those fish heads?  Make fish stock, of course!  I’ve come across lots of recipes calling for fish broth, but never knew where to get it or how to make it.  Turns out it’s as easy as making homemade chicken stock.  And it makes a delicious base for seafood soups and stews.

Note: I do not use the exact ingredients of Sally Fallon’s recipes, but I use them as a guide to form my own recipes which are generally based on what I happen to have on hand at the time.

Fish Stock

 

2 fish carcasses (heads, fins, tails, skeleton)

2 quarts filtered water

1/2 onion, sliced

1 carrot, sliced

1 T butter

2 T vinegar or lemon juice

Saute the onions and carrots in butter.  Add them to a stockpot along with the fish carcasses, water and vinegar or lemon juice.  (Vinegar and lemon juice add acidity which helps pull nutrients from the bones into the stock and also gives it more flavor.)  Bring everything to a boil, cover and reduce heat to simmer for 2-4 hours.  The longer you cook it, the more rich the stock will be.  The liquid will probably reduce by half, to about 1 quart.  Remove the fish heads and strain the liquid into glass jars to store in the refrigerator for immediate use, or freeze. 

Coconut-Shrimp Soup

 

1 quart fish stock

2 cups filtered water

1 can whole coconut milk (full-fat)

1 lb. shelled shrimp

1 cup brown rice

1 tsp sea salt

2 T fresh-squeezed lemon juice

2 cloves garlic, pressed

2-inch piece of fresh ginger, grated

1/2 tsp chili flakes

Bring the rice, salt, water, fish stock, coconut milk and lemon juice to a boil in a large pot.  Add the garlic, ginger and chili flakes. Boil for about 45 minutes. Peel and de-vein the shrimp and add to the pot.  Bring back to a boil and cook for another 10-15 minutes.  When I prepared this soup I also sauteed some baby broccoli in butter to serve with it, and it made a perfect meal.  This is going to be another staple at our house, and I am going to try to use fish stock more often!

Serves at least 4.

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