FRAGRANT FISH SOUP

6 Feb

FRAGRANT FISH SOUP

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Researchers worldwide have discovered that eating fish regularly — one or two serves weekly — may reduce the risk of diseases ranging from childhood asthma to prostate cancer. Healthy ways to enjoy fish include baked, poached, grilled and steamed,stews. Hundreds of studies have been done on fish or fish oils and their role in the prevention or treatment of heart disease. A review in the British Medical Journal recommends fish or fish oil supplements to prevent heart attacks, particularly in people with vascular disease. Another traditional belief is that fish head broth contributes to virility. Fish stock, made from the carcasses and heads of fish, is especially rich in minerals including all-important iodine.

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Like chicken or beef stock, fish stock is a rich source of gelatin, and of minerals such as calcium, magnesium, phosphorous, silicon and sulphur. The unique benefits of fish stock lie in using fish heads in addition to fish carcasses. The fish head contains the thyroid gland, and this imparts iodine, thyroid hormone, and other substances that nourish and strengthen the thyroid gland.

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I make this aromatic creamy fish soup for my son, who does not like fish or the smell of it. I wonder whose genes he probably got 🙂 as both his parents absoulutly relish eating fish in any form- fry, curries, stew, biryani, soups…etc. Are you reading this di ? i think its on you he goes :). Coming back to this Gorgeous recipe, you must be wondering how a fish soup can be fragrant but it was. I tell you all my house smelled so wonderful while the soup was brewing and my 3 year old could not even detect the hint of fish , he alhamdulillah ate it happily. There’s nothing better than hot, homemade soup to assuage the cold-weather Blues. Happy making….

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Serves ;-  4-6
cooking time:- 1 hr or more

INGREDIENTS:-

  • Fish fillet – 500 grms(hammur,shour)
  • Cinnamon – 2 whole stick of 5 inch
  • 2 bay leafs
  • salt
  • fresh pepper
  • 2 tsp – olive oil
  • 4 cloves garlic
  • 1 medium – red onion
  • 1 large carrot – finely chopped
  • 1/2 cup beans- chopped
  • 1/4 cup coconut milk (optional)
  • fresh herbs- 1 cup

METHOD:-

Wash the fish fillets and drain. Add two glasses of water in a pot, along with the fish and cinnamon and bayleafs. Let it simmer for half an hour or till the fish is cooked. Take out the cooked fish and keep aside. Discard the bayleafs and cinnamon sticks. In a separate pot heat the olive oil, add the crushed garlic and when the nice garlicy aroma is released ,add the finely chopped red onion. After a few minutes add the chopped vegetables along with the fish broth. Add the coconut milk, its optional but i love a white soup and it increases the taste too. Simmer for 15 minutes or till the vegetables or almost cooked. Add a full cup of fresh herbs- coriander,mint,dill,parsley or anything you have available. Let it simmer for 5 minutes more. Add salt and fresh pepper powder. Divide into bowls, top with the fish pieces and serve warm.

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NOTE:-

I have usually made this soup using fresh fish instead of fillets. I used a large fish along with the head and tail. My husband prefers fish with bones for stews and curries as its more healthy. When we simmer the fish stew, the natural fish oil is released from the bones of the fish. To make soup like that is a bit time-consuming but It is worth taking time and putting effort into making fish stocks or soups on a regular basis. Your family will gain innumerable health benefits. You dont need to stand there. Just throw it in a pot, keep on gently flame for an hour or more. Drain the fish stock to be used for soup . Take out the flesh gently with spoon and discard the fish bones.

My sister who recetly visited india was saying fish cut into fillets was easily available there nowadays. Instead of chiken 65 ,mom now makes it with fish fillets and her daughters loved it. In days gone by, when the butcher sold meat on the bone rather than as individual fillets and whole chickens rather than boneless breasts, our thrifty ancestors made use of every part of the animal by preparing stock, broth or bouillon from the bony portions. Today we buy individual filets and boneless chicken breasts, or grab fast food on the run, and meat with bones is slowling disappearing.

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Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

sending this to JWsMadeWLuvMondays

Linking this to Priya’s Healthy Diet guest hosted by Rafeeda of The Big Sweet tooth.

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2 Responses to “FRAGRANT FISH SOUP”

  1. Nisaar February 8, 2014 at 3:51 am #

    Nice…

  2. Javelin Warrior February 19, 2014 at 8:40 pm #

    I don’t think I’ve ever had a true fish soup before, but I’m intrigued by the use of cinnamon and coconut milk with the soup…

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