We hear a lot about the importance of Omega 3 fatty acids (found in abundance in certain fish) as a powerful anti-inflammatory, to help lower cholesterol, and to help prevent cancer cell growth. Fish is a great source of protein as well. Protein rich foods are always a healthy choice, but loading up on protein and nutrient dense foods while undergoing chemo is vital to build stamina and keep your immune system strong. This rich fish stew is packed with Omega 3 fatty acids (read more about the benefits of Omega 3 fatty acids at www.whfoods.org). With an onion, garlic and tomato rich base, it is great for heart health, liver support and cleansing the body of harmful toxins. It is also deliciously comforting. I hope you will add this to your healthy eating plan….
1/2 cup olive oil
2 medium tomatoes, peeled, seeded and chopped
1 large onion, chopped
1 cup carrots, peeled and thinly sliced
2 pinches saffron
2 bay leaves
4 sprigs parsley
4-5 cloves garlic, crushed but not chopped
1 pound each boned and skinned cod and halibut, cut into 2-inch pieces
2 cups peeled and deveined medium shrimp
Juice of 1/2 lemon
Salt (I use ¼ teaspoon of pink Himalayan salt)
Freshly ground black pepper
1 cup fish broth
1/2 cup white wine
6 slices toasted country bread.
In a large saucepan, heat the oil over medium-high heat. Add the tomatoes, onion, carrot, saffron, bay leaves and parsley. Peel and crush 3-4 garlic cloves and add to pan. Add the fish, shrimp and lemon juice, season with salt and pepper and boil for 10 minutes. Add the fish broth and wine, bring to a rapid simmer and cook until the fish is just cooked through. Adjust the seasoning, adding more saffron, lemon juice, salt and pepper as desired.
Rub the toasts with the remaining peeled garlic clove. Set a toast in the bottom of each of 6 bowls and ladle the soup on top. Serves 6.
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