Fisherman`s Wharf KETO Gluten-Free Fish Soup
Make sure to source you fish so it FRESH!
We like to use FRESH Cod cheeks or fresh pickeral from Effing Seafood in St Albert or you can find an excellent selection of hard white meat fish at the Bountiful Farmers Market too. Frozen JUMBO prawns another great addition to this fabulous soup. Fresh mussels plopped into the boiling soup takes this to another level!
The origins of this amazing soup come from eastern Ukraine and Romania. Both Jennifer's grandmother (Romanian) and Al's mother (Ukrainian) immigrated to Canada with their homemade soup base spices. Together Al and Jennifer have blended their sacred family secrets into one fabulous soup!
The sweet potato noodle brings an earthy starchiness making this soup even thicker the longer you cook it!
If you are in a rush, simply add this tube to 8 cups of water and bring to a boil, stir frequently - ADD Cod cheeks, or any firm white flesh fish and enjoy!
If you have time, set aside sweet potato noodles in a shallow pan & pour hot water over them an let sit for 10 minutes.
Dice up 1-3 fresh potatoes in a large pot, bring 8 cups water to boil, add potatoes and contents of bag and sweet potato noodles. Add, thinly chopped celery stalks, Cook until soup thickens about 30 minutes. Add Cod cheeks, fresh pickeral, jumbo shrimp or any firm white flesh fish.
Poach fish in soup broth until it flakes. Garnish with scallions! Enjoy! Add salt and ground pepper to taste.
sweet potato noodle: sweet potato starch, naturally occurring sulphates, water; dried veggie flakes: carrots, onion flakes, white onion, carrots, red peppers, celery; black baluga beans,
dried fenugreek leaves; sweet seaweed crumble: seaweed, corn oil, sesame seeds, salt , sugar
dried lemon slices, chili pepper & bay leaf