I'm talking about CSA season, of course. It's Week Three, which means that we're scrambling for ideas to use up greens. Actually, I signed us up for a late winter/early spring CSA, too, so we've been feelin' the green over here for a couple months already.
I prefer to eat my greens in soup. Kale and sausage is a match made in heaven, but feels too heavy in the summertime. So lately I've been making lots of Asian-inspired soups because they're quick, easy and use lots of CSA produce!
This one is based on a recipe for haddock soup from Aeri’s Kitchen and a cod, chard and potato dish. I made this tonight with flounder fillets and bok choy and it was fantastic.
Korean-Inspired Fish Soup with Greens
For variety, you can add some cubes of firm tofu to the soup at the step when you add the fish. Or place a scoop of cooked rice, some cooked udon noodles or other noodles in each person’s serving bowl and ladle in the soup. Makes 3-4 servings.
6-8 cups of liquid: anchovy stock, fish stock, dashi, vegetable stock, or water
1 small onion, cut in half and sliced thin
~1 cup of peeled, thinly sliced Korean radish, daikon radish, or salad turnips
1 tablespoon chopped garlic, minced together with 1/2 teaspoon of salt (or to taste)
1 small hot pepper or a pinch of dried chili flakes, optional
1 to 1-1/2 pounds of fish fillets, cut into serving-sized pieces
2-3 scallions, cut into 1/2” pieces
A few large handfuls of mild-tasting greens (bok choy, chard, turnip greens, Napa cabbage, etc.), washed and chopped into bite-sized pieces
2-3 garlic scapes, sliced very thinly (optional)
1. Bring the liquid to a simmer in a low, wide pot. Add the onion, garlic, radish and optional hot pepper and simmer for 10 minutes.
2. Add the fish fillets and simmer gently for 5-10 minutes. Skim off the foam that rises to the surface of the soup, if you wish.
3. Add the scallions, greens and optional garlic scapes and simmer for another 5 minutes or just until the greens are tender.
4. Eat and feel virtuous – you used up all those veggies, AND you ate some fish.
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2 comments:
And, another idea for garlic scapes - hurray! Made pesto out of mine, which I really liked, but it would be fun to do something different.
Okay, #1, why am I am not getting any of the garlic scapes?!? I loves garlic scapes, especially when I can make garlic scape butter. Obviously I am showing up at the depot at the wrong time.
#2--Did you say this soup would use up a lot of greens? Because if you swear to that I'll make it tonight, at almost midnight. No one should have to eat this much braised tat soi. NO ONE.
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