Summer Herb Coconut Fish Stew

“Fish broth will cure anything” is a South American proverb. It has been revered for centuries in Traditional Chinese Medicine for its anti-aging properties, especially in the case of helping women cope with hormonal changes like menopause and postpartum recovery. It is also known to boost cognitive health. Fish broth is one of the most affordable ways to add deep healing to your diet. With 7 hours of cooking time, it is also the quickest to make of any bone broth.

In addition to gelatin, which is present in all bone broths and is especially healing for gut health, fish broth also helps balance hormones, which contributes to fertility wellness. This is because the thyroid gland is in a fish’s head, and as your broth cooks, the gland disintegrates and becomes part of your broth. The thyroid is responsible for regulating hormones and metabolism.

With toxic overload in our environment, many of us, men and women, have estrogen dominance due to estrogen-producing chemicals in plastics, the overabundance of soy in processed food and in the feed given to livestock, and in our water supply. This alone is a big contributor to infertility and miscarriage, since getting pregnant and maintaining a pregnancy requires the rise AND fall of estrogen, which is in a constant dance with other sex hormones, especially progesterone.

If you suffer from hypothyroidism, an increasingly common autoimmune condition in which the thyroid is weak, drinking fish broth a few times a week is an easy and affordable way to deepen your healing and nourish the thyroid with natural iodine.

This recipe comes together super quick. This would also be a great herbal alternative to classic chicken soup, in which case you can use chicken broth and pulled, cooked chicken instead of fish.

The Recipe

1 quart fish broth (or vegetable broth, or if you want to make this stew with chicken, use chicken broth)

1 pound white fish (cod, halibut; wild, not farm-raised), cubed- about 1-inch pieces

2 (5 oz) cans coconut cream (or half of 1 (16 oz) can full fat coconut milk if you can’t find just the cream)

2 cups fresh basil

2 cups fresh cilantro

1/2 cup fresh mint

5 cloves garlic, peeled

1 onion, diced

juice of 1 lemon

juice of 1 lime

1 teaspoon ground cumin

1 teaspoon ground coriander

2 Tablespoons coconut oil

1 teaspoon sea salt

2 Tablespoons organic white miso

  • add coconut oil to a soup pot to melt over medium-high heat; when hot, add the onions. Lower heat to medium, cover, and cook for 5 minutes, stirring half way through.
  • add cumin and coriander and stir well until fragrant.
  • add broth and salt, raise heat to high and bring to a slow boil. Reduce heat to medium-low and add cubed fish. Cover and cook for 10 minutes. You want the fish to be flaky but not mushy, so avoid overcooking.
  • as the fish cooks, combine the remaining ingredients in a blender and blend until smooth.
  • when the fish is done cooking, turn off the heat and stir in the herb cream. taste for salt and add if needed.

*this soup is very brothy and light; perfect for summer. For a heartier meal, cook rice separately (i love jasmine rice with this) and add to each bowl. don’t store the rice and soup together, as the rice will soak up the soup over time.


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