1 pound white fish (monkfish, haddock, sole, halibut, etc.)--
I used frozen cod, thawed
* I also added 6 ounces of thawed shrimp as well-- perfect addition!
2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
1 tablespoon fresh lemon juice
sea salt, to taste
Gather all your vegetables and chop them into small pieces and set aside. Then cut the fish into bite-size pieces and set aside.
Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks, celery, and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the fish.
Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers refrigerate, in a sealed glass container, for up to 3 days.
Nutritional analysis per serving (Without shrimp)
Calories 431 • Total fat 22 g • Protein 28 g • Fiber 3 g • Sugar 5 g • Sodium 186 mg