INGREDIENTS

 

500gms skinned and boned white fish cut into bite-sized pieces

1/2 cup of fresh finely chopped parsley

1/2 cup of fresh finely chopped coriander

1 cup finely chopped baby spinach

4 fresh kaffir lime leaves finely chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon ground tumeric

1 tablespoon cracked black pepper

1/4 cup olive oil

3 cups of water

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METHOD

1. Place all ingredients, except the fish and water into a large frypan and saute until they have all softened

2. Add fish to the frypan and saute until the fish is golden on both sides, add water and simmer for 15-20 minutes allowing the flavour of the fish and herbs to infuse

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SUGGESTIONS AND TIPS; 

You can also use fresh basil, dill, spring onions, chilli, garlic or silverbeet as an addition or in place of some of the other herbs used above.

You can also use salmon, marinara mix or other seafood in place of or with the Fish.

This recipe is a guide for you to explore and make each time as required to best support your body.

This soup is a great base, and can be frozen in an airtight container for up to 3 months.

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