Ingredients

	2 stalks celery finely diced
	2 cups root vegetable finely diced (turnip, carrot, sweet potato, sunchoke, celeriac)
	1 shallot finely diced
	4 cups fish broth
	to taste salt & pepper
	1/4 tsp tumeric
	1/8 tsp paprika (or old bay spice: lemon & herb)
	1 bay leaf
	1/8 tsp celery seed (or old bay spice: lemon & herb)
	1 garlic clove minced
	1 cup sweet peas organic, fresh or frozen
	2 cups spinach baby spinach preferred
	2 cups kale baby kale preferred
	2-3 Tbs lemon juice juice of half organic lemon
	10 oz trout 2-3 oz per person
	1 Tb parsley minced, fresh (optional)

Fish Soup

Name: Fish Soup
Yield: 4 Servings
Ingredients: celery: 2 stalks; root vegetable: 2 cups; shallot: 1; fish broth: 4 cups; salt & pepper: to taste; tumeric: 1/4 tsp; paprika: 1/8 tsp; bay leaf: 1; celery seed: 1/8 tsp; garlic clove: 1; sweet peas: 1 cup; spinach: 2 cups; kale: 2 cups; lemon juice: 2-3 Tbs; trout: 10 oz; parsley: 1 Tb

Soothing, filling and packed with nutritious flavours

This soup has healthy fats, minerals and vitamins - and it tastes light and refreshing. The cooking times preserve the flavour and freshness of the ingredients.

40
Serves 4
Easy

Directions

This soup recipe is adapted from Soothing Salmon Soup in The Mood Foodie Guide by Patricia Muzzi.

I recommend using Pacific salmon, Arctic Char or Trout (same fish-family, different habitats). For information about purchasing sustainably source seafood, visit SeaChoice.org.

Photo Credit: Foodies Feed

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Steps

1 Done	Vegetables Finely dice vegetables: celery, shallot, root vegetables. In a large stock pot, sauté for 5-7 minutes over medium-high heat.
2 Done	Add 2 cups of water, spices and bay leaf. Bring to a boil, cover and reduce to a simmer for 15 minutes. Vegetables should be soft and liquid should not have boiled off.
3 Done	Add 4 cups of stock, minced garlic and peas to the broth. Return to a boil, then let simmer 5 minutes. Remove from heat. Fold in fresh greens. Squeeze in lemon juice.
4 Done	Fish While the vegetables are simmering, place fish skin side down in an oven-safe skillet. Broil under high heat for 8 minutes. Turn off the heat but leave the oven door closed. Let rest for 2 minutes.
5 Done	1-2 cups per serving. Top with grilled salmon and minced flat leaf parsley (optional).