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FISH STEW  Printer Friendly Version
There are huge sections of bookstores devoted to 'fad diet' programs claiming total body transformation through low-carb, low-sugar, low fat, and the list goes on. But many are not the most healthful approach in a holistic sense, to losing weight.
This recipe is inspired by the women of Okinawa who are an inspiration for healthy living, healthy eating and healthy cooking. They cook up meals that heal, keeping their minds, bodies and spirits in balance.

2 T extra virgin olive oil
1 organic onion - chopped
3 cloves garlic - diced
4 stalks organic celery - chopped
3 organic carrots - chopped
1 teaspoon thyme
1 teaspoon salt
˝ teaspoon ground black pepper
˝ teaspoon crushed red pepper
2 bay leafs
˝ cup Sherry or Vermouth
1 28oz can organic diced tomatoes
2 cups organic vegetable broth
˝ cup frozen organic corn
˝ cup wakame (a sea vegetable)
˝ lb frozen organic shrimp
1 lb sustainably fished or farmed white fish - Pacific cod (long line caught) is a great choice
Fresh parsley to garnish

In a large soup pot, sauté the onion, garlic, celery and carrots in olive oil until soft.
Stir in the spices and toss to coat.
Add sherry or vermouth and let simmer for 2 minutes.
Add corn, tomatoes, wakame and vegetable broth and bring to a boil. Once boiling, reduce heat to low and simmer, covered for five minutes.
Add shrimp and fish. Simmer uncovered for 10 minutes more, until fish is cooked through.
Season to taste with S & P.
Ladle into bowls. Garnish with parsley and another sprinkle of red pepper (optional) and enjoy.
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