Ingredients:

  • 1.5 lbs firm white fish (cod, halibut, or tilapia), cut into 1.5-inch chunks
  • 2 tbsp extra virgin olive oil
  • 1 large leek (white and light green parts only), thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 organic lemons, zested
  • 1 tsp ground turmeric
  • 1 tsp red chili flakes
  • 1 fresh bird's eye chili, halved
  • 6 cups high-quality fish stock or vegetable broth
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup fresh cilantro or parsley, roughly chopped
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the sliced leeks and sauté until translucent, approximately 4 minutes.
  3. Add the minced garlic, grated ginger, lemon zest, ground turmeric, and red chili flakes. Sauté for 60 seconds to bloom the spices and aromatics.
  4. Pour in the fish stock and add the bird's eye chili. Bring the liquid to a gentle boil, then immediately reduce the heat to a low simmer.
  5. Carefully add the fish chunks to the simmering broth. Poach the fish gently for 5-7 minutes until the flesh is pearlescent and opaque, ensuring the broth does not return to a hard boil.
  6. Remove from heat. Stir in the fresh lemon juice and chopped cilantro. Season with sea salt and black pepper to taste.