My Kale Fish Soup is a new star!
It bravely veers off the well-traveled Fish-Tomato combo road, with wonderful results!
It has too much going for it, with the kale and the shiitake, to be missing the tomatoes! You will love the funky and intense broth of my Kale Fish Soup.
Who knew kale could be so delicious, in addition to being so nutritious? You thought kale is good only for salads? Think again, and read this link on Kale, from wellbeingsecrets.com, which gives you the whole scoop on kale, complete with delicious kale-based, dishes, three of them mine: an honor!
Consider this a main-course soup
The fish cooks practically on contact. Be sure to add it at the last minute, as instructed. This is the secret of its melt-in-your-mouth texture!
- 1/4 cup toasted sesame oil
- 2 pouches Levana Nourishments Mushroom Medley
- 1 bunch kale, stems and leaves, sliced thin
- 1 pound shiitake, caps only, sliced thin
- 1 tablespoon turmeric
- 2-3 tablespoons curry powder
- 2-3 tablespoons anchovy paste or, 6 anchovies
- Ground pepper to taste (if you skip the anchovy paste above, add salt to taste
- 8 cups water
- 1 3-pound side boneless skinless salmon, cut in one inch dice
Add all remaining ingredient except the salmon, and bring to a boil. Reduce the heat to medium, and cook covered about 1 hour. Stir in the fish and cook just another five minutes. Adjust consistency and seasonings before serving. Makes 6 to 8 main-course servings
- Vegetarian: Use the above recipe. Add 1 cup sake when you add all the ingredients, then stir in 1/2 cup white miso paste toward the end, and diced firm tofu if desired.
Leave the soup light and broth-y and do not be tempted to add a bean or grain.
- Meat: Use the above recipe. Omit the fish and anchovies. When you add all the ingredients, add a large sprig rosemary, 6 bay leaves and 1 pound natural smoked turkey breast, diced small (no added salt)