4 good sized halibut cheeks (okay to use any fish of choice), cut into small bites
2-3 slices of bacon, prosciutto or panchetta, diced
2 tablespoons butter
2 cups vegetable broth
2 cups coconut milk (okay to use whole milk, half and half or heavy cream)
1 leek, cleaned and sliced
1 shallot or half an onion, peeled and minced
1 parsnip, peeled and cubed
2 red potatoes, peeled and cubed
1 carrot, peeled and sliced
5 large mushrooms
1 zucchini, peeled and cubed
2 baby bok choy, sliced
1/2 teaspoon fresh thyme leaves
In a dutch oven over medium heat, add the bacon to the pan and cook until browned but not crispy. Add the leeks, shallot and butter. Sauté until tender.
Add the vegetable broth and the parsnip. Increase the heat to medium-high until the broth begins to bubble then reduce heat to medium. When parsnips are barely starting to get tender, add the potatoes, mushrooms and carrots. Add a little more broth if needed, just until vegetables are covered but not floating. Adjust heat to medium-low if needed, so that the veggies are simmering, not boiling.
When the potatoes are barely starting to get tender, add the zucchini, bok choy and thyme leaves. Once all of the vegetables are fully cooked, reduce the heat to low and add the fish and the milk. Salt to taste.
Note: Add the milk at the end and bring it to serving temperature over low heat because, although cream can take boiling, milk will break if allowed to come to a boil.
The fish will only take a few minutes to cook, so once the soup is back up to serving temperature, it’s ready to eat.
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