Haddock stew for dinner tonight. Macrobiotic, gluten-free, dairy-free, quick, economical, nourishing, full of phytoestrogens and antioxidants!
Recipe from “Cooking The Whole Foods Way”:
2 tsp EVOO
2 small leeks, rinsed well and sliced thinly
sea salt
2 tbsp dried basil
2 cups diced turnip
1 cup diced rutabaga
1/2-1 cup sliced carrot
3 cups plain soy milk (or rice milk)
1/2 lb haddock, diced
Minced fresh parsley for garnish
Heat oil in a soup pot over medium heat. Add leek, a pinch of salt and the basil and cook, stirring, until they begin to soften, about 3 minutes. Add turnips, rutabagas, carrots, and a generous pinch of salt and cook about 1 minute, just enough to coat with oil. Add milk and bring to a boil, covered. Reduce heat and cook until vegetables are just tender, about 10 minutes. Add fish and simmer, uncovered, until vegetables are soft and fish is opaque in the centre, about 10 minutes. Season to taste with salt and simmer 5-7 minutes. Serve garnished with parsley.
Makes 4 servings.
