This is another nourishing and immune e boosting dish that’s rich and creamy, yet super healthy and easy to make!!! Rockfish is a mild white fish. If you don’t have it or can’t find it, feel free to substitute any wild caught mild fish such as sable fish (black cod), halibut or cod.
½ cup raw cashews soaked in warm water for 10 minutes
4 cups dashi or fish stock (see recipe for DIY dashi broth https://livingwellwithkathy.com/dashi/ )
1 large or 2 small cloves garlic chopped
1 inch piece ginger grated
½ cup chopped onion
5-6 Shiitake mushrooms, stems removed sliced thin
4 oz. cremini mushroom sliced
One cup broccoli chopped into bite sized pieces
One cup cauliflower chopped into bite sized pieces
1 medium carrot thinly sliced
1-2 tsp Old Bay (to taste)
½ tsp smoked paprika
2 tsp. fresh thyme or 1 tsp. dried
1 bay leaf
6 oz. Wild caught Rockfish chopped into bite sized pieces
½ cup chopped leafy greens (kale, bok choy, chard, spinach, or whatever you have in your fridge))
1/2 cup water
Add warm water to cover cashews and set aside. In a medium pot, add the broth and all of the veggies except the greens along with Old Bay, thyme and smoked paprika. Bring to a boil then cover and lower heat to simmer for 12 minutes. After 10 minutes add the drained soaked cashews and ½ cup new water to your blender and blend until smooth and creamy.
Add the greens, fish and cashew cream to the pot and simmer for an additional 5 minutes.
***optional. Can add 2-3 tsp tapioca starch mixed with a little water to thicken
