I came up with this one when it was still chilly outside (so, you know, May in Seattle). I based this on a meal we had while hiking/camping in Alaska – so simple, yet so delicious! It’s rich and hearty, and should fill up your tummy with delicious flavor pretty quickly.
- 1-1.5 lb halibut, black cod, and/or other white fish, cubed in ~1″ chunks
- 1 onion, diced
- 5 cloves garlic, minced
- 2-3 carrots, chopped
- 2-3 stalks celery, chopped (with the greensy part)
- 4 medium sized yukon gold potatoes, cubed
- 2 t dry thyme
- 2 t dry dill (or 2T fresh)
- 2 t dry marjoram
- 1 T sweet paprika (or smoked paprika)
- 2 qt veggie broth**
- 1 bunch swiss chard, chopped, including stems (chopped fine), or kale, chopped thinly
- 1/2 C chopped fresh parsley
In a large soup pot, add 1-2 T olive oil and heat. Add the onion and sautee, about 7 minutes, until soft and starting to brown. Add the garlic, stir to frangrant (about 30 seconds – 1 minute). Then add the carrots through potatoes, cook another 2 minutes or so. Add the seasonings, stir to coat the veggies and start toasting the seasonings, add some salt and pepper (start with about 1-2 t each), and cover with the broth. Bring to a boil, reduce to a simmer, and cook about 30 minutes.
With a stick blender (or transfer about 1/2 of it to a blender or food processor), puree about half of it. This gives it a rich creaminess to the soup. Bring it all back to a nice simmer, add the chard/kale, fish, and parsley, and cook about 5 minutes until the fish is tender and done. Taste, and add more salt/pepper, if necessary.
Serve with some crusty gluten free bread and/or a salad, and you’re all set! (I plan to post some of my fave salad dressings in an upcoming post, so stay tuned.)
** I read somewhere about a homemade corn husk stock… I’m intrigued by this, and may experiment with it come corn season (i.e., now-ish). It would give this a nice corn chowdery flavor, too… Perhaps even add some corn kernels to “summer” it up… I’ll update in the comments when I do this.