Leek and Halibut Coconut Soup

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Happy Spring Equinox! We did it!

I’m empathetic for my Midwestern and East Coast friends. It’s been super nice here the whole time. I mean, it got chilly at night, but you guys are still digging yourselves out over there. I feel for you. I remember the suffocating sensation of multiple layers and bulky coats just to feel like you’re not in danger of losing a limb to frostbite.

The blossoms form on the trees here in February and that pleasant floral teasing manages to penetrate the somewhat dank general effervescence of  LA. On my daily walks I’m overcome with an onrush of smells like garbage and urine, but also nicer smells like varieties of exotic foods sneaking from local restaurants, and lately, spring blossoms blushing on the fingertips of trees along our busy roads.

Here’s a soup to celebrate spring: a time for those of you buried in snow to resurrect and for those of us buried in city to be refreshed. 

Leeks Hollywood Snacktress

Slightly sweet and scrumptious when they’re cooked ’till soft, leeks really get this soup started on the right track.

But there’s plenty of room for the leek’s more pungent cousins; a clove of garlic and some thinly sliced spring onions add another layer to the playful flavors in this creamy broth.

Garlic Green Onion Hollywood Snacktress

Delicate and nourishing, halibut is one of the best fish you can eat for several reasons.

It’s high in Omega 3 fatty acids, which are essential for gut health and even help heal the gut lining once damage is done.

It also reduces triglyceride levels, slows arterial plaque development and gives a healthy dose of magnesium, facilitating nerve function and further aiding digestion.

Halibut Hollywood Snacktress

Fish cooked in this way in particular is great because we avoid the free radicals that might be stirred up in the frying pan. For this recipe, we heat the halibut in silky coconut milk, another superstar for promoting gut health and digestion. I only use Natural Value Coconut Milk because it’s just pure coconut milk and water. No guar gum or other fillers. It’s hard to find in stores, but cheaper to buy it by the case on Amazon anyway.

Halibut Coconut Soup Hollywood Snacktress 2

Halibut rivals salmon and tuna in its Omega 3 content, but has a nice neutral flavor, making it the perfect component to this light-flavored dish.

I loved this fresh and hot, but the next day I didn’t have time to reheat it at work, so I just ate it cold and it was actually really awesome too! The cool, modestly sweet coconut milk and the softened leeks and fleshy chunks of halibut soothed and filled me up.

Halibut Coconut Soup
 
Prep time
Cook time
Total time
 
Silky coconut milk, delicate halibut, sweet zingy leeks all add up to a gut-friendly and healing soup.
Hannah:
Recipe type: Soup
Cuisine: American New
Serves: 4
Ingredients
  • 1 Tbs olive oil or coconut oil (separated)
  • 1½ Leeks (white and lights green parts only) sliced and thoroughly washed
  • 1 Clove garlic minced
  • ½ Bunch green onions thinly sliced
  • 1 Lb wild caught halibut cut into 1 inch chunks
  • 1 Can coconut milk (light if you want)
  • 2 Tbs chopped fresh parsley
  • 1 Pinch of sea salt
Instructions
  1. Heat oil 1 Tbs oil in a big pot over medium heat
  2. Add the clean sliced leeks and put the lid on.
  3. Sauté until soft (about 10 minutes) stirring now and again so they cook evenly
  4. Once the leeks are soft enough to be stabbed with a fork add the coconut milk.
  5. Add the garlic, green onion and parsley.
  6. Lastly, add the halibut chunks.
  7. Put the lid on and let the milk heat through, cook the fish and flavors meld for about 10 minutes.
  8. Once the fish is opaque and hot, it's done.
  9. Serve hot or cold the next day after refrigerating over night.

What’s your favorite fish?

How about any great fish soups or stews that you go back to again and again?

 

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