Everything But The Kitchen Sink: Delicious Fish Stew

     I love love LOVE soups in the winter weather. It warms my belly & my soul 💋. Whatever I do with food I cook it with passion. I really enjoy cooking, thanks to my grandmother & mom but sometimes I lack the time to cook delicious meals.  I wanted to find a way to incorporate fish into my soups and make it super fast & easy. To be honest, I was a bit skeptical of boiling fish at first because I've baked, fried, grilled and breaded it before but never boiled it. When you hear boiling anything (fish, vegetables, chicken, beef) you instantly think ummmm so wheres the flavor? Well I've created, from scratch & on a budget, a delicious soup for yourself & to share with others. Even the ladies at the salon I work at couldn't get over how delicious it smelled!  

     I love this soup because you don't have to follow the recipe exactly and its low carb and super easy to make (even in a slow cooker).  When I say whatever is in your fridge you can throw in for veggies I MEAN IT. Also, if you prefer a certain fish over another then use that fish instead.  At the time of the creation of this soup, I only had the following in my fridge & cabinet:

Ingredients:

1 piece of cod

1 can of tuna (Torino tuna or regular)

2 stalks of celery 

2 tomatoes 

1/2 cubed white onion 

1/2 bunch of broccoli 

1 bag of baby spinach 

1/2 carton of mushrooms

1 Kitchen Basics Seafood Stock

2 cloves if garlic

1 bay leaf

1 lemon

1 tsp of salt & pepper

2 tbs of distiller white vinegar

3 tbs of extra virgin olive oil

Pinch of hot pepper flakes & parsley

10 sprays of I Can't Believe It's Not Butter 

As you can see, even people with a gluten intolerance can eat this soup (so even my little sister can enjoy it!!)

Directions: 

1. Pre-heat pan & add oil & sauté garlic 

2. Add vegetables in the following order: celery, broccoli, tomatoes, mushrooms, spinach. Cook 5 mins in between each veggie.  Salt & pepper (if you are adding any other veggies, make sure you add them while keeping in mind the "harder" veggies need to be cooked longer)

(Picture is shown with red peppers and no spinach added; second time I cooked it I wanted more of a kick!)

3. Add broth and bring to boil (you can dilute broth but adding 1 cup of water or make it thicker by adding 1 can of tomateo paste)

4. Add all seasonings, onion & vinegar while keeping at boil for 5 mins (I add onions here & not in beginning so they don't caramelize & add sugar to my dish. If you prefer them caramelized then add them with the garlic)  

5. Add fish & keep at boil for 7 mins. Fish will begin to separate which is an indication fish is cooked & ready to enjoy. 

6. Remove bay leaf & reduce to simmer or add to crock pot on low heat until ready to serve!

What else you can add:

- any colored peppers (red, yellow, green, orange)

- tomateo paste to make it thicker

- brussel sprouts

- cauliflower 

- basil to add "sweetness" 

This is super easy to make, low carb, low fat, low sugar, gluten free (without paste) and no MSG added. Packs a punch of flavor & can be enjoyed for a few days, with the family & at big parties!  Leave your comments below!  Did you alter the recipe in any way? Made it better?  Tell me how!  Want to be featured as a weight loss champion? Email me at kiaramm123@me.com to tell me why 😄

As always, be happy, be healthy, be beautiful 💋 Until next time . . .

XOXO 

theCHUBBYskinnygirl