Fish and Vegetable Soup with Lime, Ginger, and Cilantro

Name: Fish and Vegetable Soup with Lime, Ginger, and Cilantro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters grated peeled carrots; 118 milliliters cilantro leaves; 946 milliliters fish stock or bottle clam juice; 680 grams assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips; 1 Tbsp chopped peeled fresh ginger; 296 milliliters ounces fresh shiitake mushrooms, stemmed, caps sliced (about; 4 garlic cloves; 6 green onions, cut diagonally into 1-inch lengths; 1 jalapeño chili, seeded, quartered; 3 Tbsps minced fresh lemongrass or 1 tablespoon grated lemon peel; 6 Tbsps fresh lime juice; 237 milliliters mung bean sprouts; 50 grams 1/2 cup sliced shallots (about; 118 milliliters chopped tomatoes; 2 Tbsps vegetable oil; 473 milliliters water; 2 whole star anise

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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.

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Lemon Grass

Lime Juice

Star Anise

Stock

Water

Remove star anise.

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Star Anise

Add carrots and next 4 ingredients; simmer 2 minutes.

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Carrot

Add fish; cook until just opaque, stirring gently, about 3 minutes.

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Fish

Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.

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Salt And Pepper

Lime Juice

Cilantro

*Available at Asian markets and in the spice section of some supermarkets.

Equipment

Pot

Ingredients

Servings:

237milliliters

grated peeled carrots 118milliliters

cilantro leaves 946milliliters

fish stock or bottle clam juice 680grams

assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips 1Tbsp

chopped peeled fresh ginger 296milliliters

ounces fresh shiitake mushrooms, stemmed, caps sliced (about 4

garlic cloves 6

green onions, cut diagonally into 1-inch lengths 1

jalapeño chili, seeded, quartered 3Tbsps

minced fresh lemongrass or 1 tablespoon grated lemon peel 6Tbsps

fresh lime juice 237milliliters

mung bean sprouts 50grams

1/2 cup sliced shallots (about 118milliliters

chopped tomatoes 2Tbsps

vegetable oil 473milliliters

water 2

whole star anise

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.