I am not a great chef and am not a big fan of cooking. I cook because I have to – I want to make sure my family eats healthy wholesome home cooked meals. Konstantin, my husband is the one who loves to cook, but he is so busy with his work that he hardly has time to spend in the kitchen.
What I cook – simple easy to make dishes. It all depends on the season, as we eat seasonally, vegetarian in the spring and fall, vegan in the summer, and cold winters are when while we still stay on plant-based diet, we also add good quality animal proteins back into our diet. So right now it is still cold and we eat hardy warming soups, sandwiches, roasted vegetables, beautiful satisfying salads with feta cheese, baked/grilled fish, etc.
I do have to point out that I am very open-minded with my approach to a healthy diet, we do not eat red meat, but occasionally if we feel like one, we will have great grass-fed burgers, or eat a piece of great cake when occasion calls for it. At home we are very serious about what we eat, and 90% of the time it is a very healthy clean and nutritious food, but 10% of the time we eat out, at a friend’s house, at a party, on an away Volleyball tournament (our oldest daughter is a very serious Volleyball player) – and that is the time to relax, take a break and enjoy whatever feels good and not to burden others with my nutritional needs/beliefs.
So today, I was tying to figure out what to make for lunch. It is getting warmer and my freezer is full of great frozen fish fillets, we won’t eat fish in the summer and so I decided to make a fish soup. In Russia fish soups are a very important part of a diet, they are delicious but very plain, just fish and potatoes. I felt like making a nice thick satisfying soup that my kids would enjoy and that would be a meal in itself. So here it is, rice makes it nice and thick, corn adds a wonderful flavor and my little one loved the sweet kernels in her plate 🙂 she asked for seconds 5 times!
4-6 frozen wild Cod fillets
1 large onion, peeled sliced and chopped
4 garlic cloves, peeled and crushed
3 carrots, peeled and chopped
1 bag of organic frozen corn (I used to make this soup without corn, but on a hunch added some and it was delicious, especially kids like the sweet corn kernels)
2 tbsp chopped fresh or frozen parsley
2 tbsp chopped fresh or frozen cilantro
1 teaspoon ground black pepper
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
4 bay leaf
1 teaspoon salt
Pinch cayenne pepper
4 liters water
For more of a bullion lighter, summer soup – at the end add kale or spinach and skip the rice.
For thicker, winter soup add rice.
Put all ingredients but the fish into a large soup pot, bring to boil, lower heat, and cook uncovered for 10-15 minutes.
Add the fish and cook for 10 more minutes.
When fish is done, I like to cut them up into small bite sie chunks and throw them back into the pot.
I hope you try and like this 🙂
To your health,