This has to be one of my favorite meals of all time.
As I was making it a few nights ago, it hit me that I haven’t shared it with you yet!!
This one has been in my arsenal for YEARS, and we often have it on winter evenings when we want something light and warming.
Once I decided to start making my homemade fish broth with fish bones and heads, I realized it added a whole new depth of flavor homemade chicken bone broth just couldn’t give it.
And it’s not just about flavor.
“Fish broth will cure anything.” South American Proverb
Do try and make some fish broth just almost as often as you do with beef and chicken broths. It freezes wonderfully. I make my fish broth about once a month and thaw it to add to fish soups, and curries.
From Sally Fallon’s Nourishing Traditions.
- Fish stock, made from the carcasses and heads of fish, is especially rich in minerals including all-important iodine. Even more important, stock made from the heads, and therefore the thyroid glands of the fish, supplies thyroid hormone and other substances that nourish the thyroid gland….
- According to some researchers, at least 40% of all Americans suffer from a deficiency of the thyroid gland with its accompanying symptoms of fatigue, weight gain, frequent colds and flu, inability to concentrate, depression and a host of more serious complications like heart disease and cancer. We would do well to imitate Mediterranean and Asian regions by including fish broth in the diet as often as possible.
Stay tuned for next week, when I share my recipe for home-made fish broth!
- 2 TBS good quality coconut oil or grass-fed pastured butter
- ½ cup yellow onion, chopped
- 1 whole kefir lime leaf (optional, if you can find it)
- 1 celery stalk, chopped finely
- 1 carrot, diced
- 2 garlic cloves, finely chopped
- 2½ cups fish or chicken broth, preferably homemade
- 2 TBS good quality sugar-free curry powder
- 1 (14oz) can full fat coconut milk
- 2 TBS arrowroot, dissolved in ¼ cup cold broth, coconut milk or water
- ½ lb shelled wild-caught raw shrimp
- juice of one lime
- salt and pepper to taste
- 2 green onions, finely chopped
- ¼ cup cilantro chopped
- sesame oil
- Heat the coconut oil on medium-high in a large sauce pan.
- Add the onions and lime leaf.
- Cook until onions are translucent.
- Add the celery, carrot and garlic, cook for 3 minutes.
- Add the broth and curry powder, simmer the until the carrots are tender.
- Add the coconut milk and arrowroot/water mixture. Stir and allow to thicken.
- Add the shrimp and simmer until shrimp are fully cooked, about 3 minutes.
- Add lime juice, and season with salt and pepper to taste.
- Top with chopped green onions, cilantro and a tiny drizzle of sesame oil.
eat. love. nourish.