Krista Palo

I'm Krista, the owner and creator of Evolve. I have a masters degree in Business Administration and I am passionate about development, motivation, and change. I love stories in all of their forms, and believe in continuous learning and the power of positivity.

Yesterday on Real Life, Real Passion I introduced you to actress Cassandra Smith. Today she is sharing one of her favorite recipes for fish.

Cassandra loves fish, and finds that Lent is a great time to eat more of it since her family fasts from meat on Friday’s.

What’s for Dinner?

Although fish is one of Cassandra’s favorite foods, that is not the case for her family. The boys usually complain when she makes fish for dinner but not when she makes this dish!

What’s even better about this recipe is that it started as an oops. Having forgotten that it was Friday, Cassandra had pulled out hamburger for dinner. After her “oh shoot” it’s Friday moment, she rummaged through her freezer to see what she could come up with… a modified chowder.

A scene from the dinner table:

Her family came to the table, “what’s for dinner?” … fish… they sulkily bring the spoon to their lips… their eyes light up… this is actually… “Good!”

Cassandra for the win!

Print
Shrimp and White Fish Soup
Course: Main Course
Servings: 6 people
Author: Cassandra Smith
Ingredients
  • 4 cups chicken broth (organic free range if desired) or vegetable broth
  • 1 onion diced
  • 4 strips bacon (nitrate free), chopped (optional)
  • 80-100 shrimp peeled, deveined, shelled, and tail off (or your preference)
  • 4-6 fillets white fish
  • 1 head cauliflower
  • 4 medium potatoes
  • 4 cloves garlic
  • salt and pepper
  • desired seasonings
Instructions
  1. In a large soup pot cook bacon and set aside. Saute onions until translucent. Add garlic until aromatic but don't let brown.

  2. Pour in 4 cups broth and add the potatoes. Bring to a boil and cook until the potatoes are soft.

  3. Reduce the heat to simmer, add the white fish and simmer for 10 minutes until falling apart. 

  4. Add the shrimp and simmer for 5 minutes. Turn the heat to low.

  5. Add the cauliflower, and salt and pepper and let cook until the cauliflower is soft. Taste and add desired seasonings.

  6. Serve the soup with bacon crumbled on top if desired.

Recipe Notes
  • You can add coconut milk or heavy cream to make the dish really creamy. 
  • Corn is another easy addition.

 

I am always looking for new and easy recipes to add to my collection, and this one is a winner!

Thanks for sharing Cassandra.