The Perambulator

Sometimes the meals I make are so good I have to write the recipe down. This one was delightful. Remember, it’s all in the technique. Brown the onions in a dry pan on top of the sesame seeds, no oil until they start to brown.

Fish Soup

• Preheat cast iron stockpot over medium heat
• Add chunks of onion and sesame seeds
• When the onions just start to brown, splash in some olive oil and stir
• Add one whole chopped cayenne with seeds, stir
• Add thin slices of carrot and chunks of zucchini
• Add lots of bites of fresh garlic
• Add a handful of basil, a bunch of parsley, a healthy sprinkle of nori flakes
• Cover with large chunks of raw fish
• Stir when the bottom of the fish starts to cook
• Add another splash of olive oil, a portion of red curry paste, a squirt of liquid aminos
• Stir occasionally until the fish is cooked
• Add coconut milk
• Simmer for about twenty minutes over very low heat stirring occasionally.

Serve over rice or just eat it on its own. This soup is very, very hearty and a little bit goes a long ways. It works best with the cheap frozen fillets like pollock. If you use a drier fish, you probably would need to add a little fish stock in with the coconut milk. Only stir where it says to stir!