Well. What do you do when your chiropractor and The Hubster go fishing and catch some real beauts and you've made (the most awesome ever) fish tacos and still have some left?? ASIAN FISH SOUP. And let me just tell you - it was OUT - STAND - ING.
ASIAN FISH SOUP
3 tbs peanut oil
4 radishes, sliced thin
1 red bell pepper, sliced thin
1 small bunch bok choy, chopped
6 button mushrooms, sliced thin
4 cups vegetable stock (or broth)
2 cups leftover fish taco meat, flaked (or fresh-cooked of your choice)
3 tbs hot oil
1 cup soy sauce
pepper, to taste
3 tbs sesame oil
1/2 cup cilantro
Watch how easy this is: In a large soup pot, heat the peanut oil on medium heat for one minute. Add radish, bell pepper, bok choy, and button mushrooms and cook for two minutes, until cooked to al dente. Add the fish, and cook another minute before adding the broth. Bring to a slow boil, add hot oil, soy sauce, and pepper and cook another five minutes on low heat. Remove from heat and add sesame oil and cilantro. Then EAT IT UP!
NOTES: I use all organic ingredients whenever I can, including the soy sauce. This is for clean-eating purposes only, and in this particular recipe does not make a difference in the flavor - the star is the fish! Be careful not to salt this soup, as the soy sauce acts as the salt. Look for your hot oil on the International aisle in your local grocery store. In order to get organic I had to order mine online. Omit if you don't want the heat, but it is definitely not overwhelming and rests on the back of your palette in a mild way. This was perfect in a time pinch