Ginger Sea Trout Asian-Style Soup [Low Carb] [Low Fat]

Sorry all for the long delay between posts, we've been busy bees trekking back and forth to Atlanta for Easter and wedding planning. Nothing like a great relaxing post-prelim break of driving furiously all around North Carolina and Georgia. If you've never been to Atlanta and like pain, I recommend I-285 during rush hour -- perfect meditation time! What else are you going to do for a 2 hour (10 mile) journey across the dry, cracked pavement? Anyways, Easter was great and family visits home were more than worth the trip (I'm not just saying that because our families read the blog... no way, ha).

I hate the girly details in wedding planning though. I still think jeans and hiking up the Appalachian Trail is a great wedding. God can hike, right? I might need to check on that before I pack my favorite washed denim $3 thrift store jeans. Weddings, I have come to realize, are complicated beasts. Do you know how difficult it is to find inexpensive sundresses or casual bridesmaid dresses?!? Suggestions? Purple and green are the colors so .. if you see any .. :) Has anyone else noticed the 30% increase in price when the "w" word is mentioned?

At least I have an army of angels (oxymoron?); my mom and her friends yanked the devilish details from me (to save my sanity, I lose weight and eat like a monster under high stress. $300+ weekly food bills are frustrating, especially when you keep losing weight!). We are very very grateful guys! How many gals are blessed with volunteer wedding planning friends and great parents (both sides, how lucky!)? ~Contended sigh~ Well, now that I have this plethora of free time nipping at my heels, I can move on and get back to some gluten free goodness. Without further ado, I give you yet another fish and soup recipe! Surprise, I bet you never would have thought I cook soup, right? Nope.

3 large leaves (with stems) Chinese broccoli
2 large handfuls (~ 1 c.) fresh organic collard greens
~1/3 c. fresh organic spinach
3 small sundried tomatoes, chopped
1/4" chunk fresh ginger root, sliced thin
1 large fillet sea trout or cod
~1 T. San-J wheat free low sodium tamari
3-4 T. extra virgin olive oil or to taste
5-6 c. water

pinch crushed red pepper
sea salt and pepper
a liberal shake ginger powder
garlic powder to taste

In a medium to large pot bring the water to a boil. While the water is warming up, wash and pat dry the greens and slice the ginger thinly. You can chop the greens into bite-sized pieces, but I just tore them leaf-by-leaf directly into the pot to save time. Finely chop the sundried tomatoes and add to the water.

Add the spices and tamari to the pot. Once the water is boiling, add the torn greens to the pot. Reduce the heat and let the greens cook for a few minutes until soft but still bright green. The cooking time here is flexible and depends on how mushy you like your vegetables. I like collards very soft but the broccoli and spinach are much better if only simmered for around 3-5 minutes.

Once the greens are to your liking (this was about 5 minutes for me), add the trout fillet and olive oil. I added it whole since it will break up as it cooks. Turn the heat to low and cover. Let simmer for another 2-3 minutes so the fish can poach. You do not want to overcook the fillet, so just check on it after a few minutes by prodding it with a spoon and see how easily it flakes. If it flakes easily, it is finished. Turn off the burner and remove the pot from the heat. Serve immediately.

Optional Additions at serving time (I didn't use them this time though):
  • sprinkle kelp or sea vegetable of choice (high in iodine, great for your thyroid)
  • dash ginger powder

Hey, it's not Fish Stew of the like of Natalie @ Gluten Free Mommy (which I still want to make, by the way), but this soup had a wonderful flavor and really hit the spot. Of course, ginger and leafy greens are a far cry from a tomato-based stew, but you know I can't follow directions; I can only follow my sense of smell and taste. Besides, who can pass up fresh ginger? Fresh ginger root has many health benefits, but it is particularly excellent for digestion. I love fresh spinach too, so this was a treat. Hope you enjoy it too!

Collards are a great source of dairy free calcium and chlorophyll, so load up! Collards are also high in Vitamin K, A, C, and manganese. According to a study in The Journal of Nutrition, there is some fuss about the phytonutrients in collards helping lower liver cell secretion of the cholesterol transporter apolipoproteinB-100 (apoB) by greater than 50%. ApoB transports LDL cholesterol (the "bad" cholesterol) to tissues. Maybe eating some collards would be a wise choice in view of the many problems and complications of pharmaceutical cholesterol-lowering drugs. In reality, remember we need a balance of not only nutrients, but also things like cholesterol (ie, LDL is not "bad" unless it is out of balance with your HDL). You should aim for a varied, balanced diet with food-based nutrient sources rather than pills. Isolated vitamins, minerals, and drugs are less recognizable and absorbable to the body. Collards are also a heck of a lot cheaper than a multi vitamin and cholesterol pill. Melissa @ Gluten Free for Good made a recent post on dairy-free woes with fantastic information. Check her Moo-Free Got Milk post for high calcium dairy free foods and explanations of how dairy breaks down.... literally! On an unrelated note, coconut yogurt is incubating now, so it should be up soon... only a month or so late. That's all for my ranting, until next time...slurp!

Cindalou's Kitchen Blues: Healthy Celiac / Coeliac Gluten and Dairy Free Recipes


  1. Hey Cindy!

    The fish soup looks delicious. I am going sugar free for a little while (starting Monday) to see how I do. You are my inspiration. We will see how I do! I am going to see how I feel and hopefully I will lose my remaining baby fat. I just set up a home gym too, which has given me tons of energy. Who knew I would LOVE weightlifting?! :)

    As far as bridesmaids dresses go, I ended up going with a David's Bridal dress for $100 (and it actually was cute) for the bridesmaids and everyone was happy. My Best friend was brave and just had us wear a pastel sundress of our own choosing to her outdoor wedding and it worked out great.

    xoxo Natalie

  2. Lol...weddings sure can be complicated affairs, indeed!

    That dish looks amazing - great job in presenting to use online recipe hounds.

  3. Hi Cindy,

    I really like your blog and all the information that you gave in each recipes. I would like to add you on the gretchenspantry site, but I am not sure about your copyright. Maybe you can add your blog to our blog directory sometime! If you have any trouble with it, leave me a comment or if you permit me I can add you on the site for you. Thank you so much, Khunying

  4. Your soup does look delicious. I love collard greens too.

    For my bridesmaid's I sent them out to shop. Plus, I wanted them to choose a dress that they would wear again. I specified that the dresses had to look good on all of them and they didn't have to match in style, but they did in color. Then I told them the colors they could choose from: sapphire blue, emerald green and lovely deep ruby. Colors that would also look good on all of them. They came back with cocktail dresses in sapphire blue matching dresses and they bought them at J.C. Penney's. Did they look good? Oh my goodness, they all looked so beautiful. I was really impressed by their shopping prowess too.

    Good luck with all your wedding plans and safe travels.

    Sheltie Girl @ Gluten A Go Go

  5. Looks yummy. Is this a traditional Japanese soup for wedding?

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  27. Hi Cindy!, is great to find a website like this which promotes healthy eating. Ginger is so good for you, specially when you have a sore throat

  28. Interesting recipe!
    I've not heard of ginger being used in a soup before. I wonder how it would taste.

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