Warm yellow fish soup, the same color as the birch leaf has now in autumn. I love fish soup This is a soup useful for your blood sugar, low-carbohydrate vegetables, cooked with coconut milk and coconut oil that has useful fat. Add some freshly squeezed lemon and aioli I had no today missed it. Have a great Friday and weekend.
Fish soupe with saffronPrint This
- 1 yellow onion
- 2 garlic cloves
- 2 tablespoons of coconut oil
- 0.5 gram saffron
- 2 tomatoes
- 0,5 dl broth
- 5 dl of water
- 1 coconut milk or coconut cream
- 1-2 teaspoons the thyme
- 1 fennel
- 1 squash
- 250 g Brussels sprouts
- 400 g cod fillet
- 200 g peeled shrimp
- 200 g cauliflower
- Fresh parsley
- Salt and pepper
1.Chop the onion and garlic, fry the coconut oil until it is soft.Add saffron.
2.Chop tomato to fry until soft
3.Cut squash, cauliflower, fennel and brussel sprouts into smaller pieces
4.Add broth, coconut milk, water, thyme in a saucepan add tomato and onion.Let boil.
5.Scale the shrimps and cut the fish into smaller pieces.
6.Add the vegetables and cook for about 5 mins when I like it.
7.Taste with salt, pepper, chiliflakes and fresh parsley.
8.Gently put the fish for a minute or just pull the saucepan to the side and let the fish finish.
9.The shrimp I put in the plate for serving.