CURRIED FISH SOUP

CURRIED FISH SOUP image

Yield 8 bowls

Number Of Ingredients 13

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2 T. coconut oil
1/2 small onion, diced
1 pound cod
6 cloves garlic, diced
8 multi-colored carrots, sliced thin
10 button mushrooms, halved and sliced
3 c. unsweetened vanilla coconut milk
3 c. chicken broth
1/4 c. brandy
3 collard greens, tough stems removed
1 T. curry powder
1/2 T. turmeric
salt and black pepper to taste

Steps:

Put coconut oil and onion in a large soup pot and saute over medium-low heat until onions are translucent, about 5 minutes. Add cod and cook, flipping once, until it starts to separate, about 5 minutes. Add garlic, carrots and mushrooms and cook until fish breaks apart easily, about 5 minutes. Add coconut milk, chicken broth, brandy and spices, and turn heat up to medium. Remove tough stems and center veins of collard greens, splitting the leaves up the middle. Put one leaf half on top of the other, roll up from the bottom, slice once through lengthwise, and chop thin. Add collard slices to pot, cover, and simmer on low for 10-15 minutes. Serve hot.