Fish and Vegetable Soup with Lime, Ginger, and Cilantro
Fish and Vegetable Soup with Lime, Ginger, and Cilantro is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains around 16g of protein, 4g of fat, and a total of 154 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up carrots, shallots, green onions, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is perfect for Autumn.
Instructions
Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
Heat oil in large pot over medium heat.
Add paste; sauté until aromatic, about 2 minutes.
Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes.
Add carrots and next 4 ingredients; simmer 2 minutes.
Add fish; cook until just opaque, stirring gently, about 3 minutes.
Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
*Available at Asian markets and in the spice section of some supermarkets.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
![Alsace Willm Pinot Gris Reserve]()
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.