Ginger Miso Fish Stew

November 27, 2021


 

 

 

 

 

 

 

Ginger Miso Fish Stew

Course: Soup
Keyword: fish, ginger, miso
Author: Andrea Livingston for the Functional Nutrition Alliance

Ingredients

  • 1 Tbsp coconut oil
  • 1 onion diced on Saladmaster Cone #3
  • ½ tsp sea salt
  • 2 cloves garlic minced on Saladmaster Cone #1
  • 3 large carrots Saladmaster Cone #4
  • 3 Tbsp minced ginger Saladmaster Cone #1
  • 8 cups filtered water or stock vegetable or chicken
  • 3 cups zucchini Saladmaster Cone #3
  • 4 cups spinach loosely chopped
  • 1 ½ pounds fresh white fish cubed
  • Juice of 2 limes zest on Saladmaster Cone #1
  • ½ cup coconut aminos
  • 3 Tbsp miso
  • 1 cup cilantro leaves chopped

Instructions

  • In a large pot, heat coconut oil on medium heat. Add water or stock and bring to a boil.
  • Add onion and sea salt and sauté until completely soft, about 10 minutes.
  • Add garlic, carrots, and ginger and sauté another few minutes until fragrant.
  • Simmer for 5–7 minutes more.
  • Add fish and simmer another 5 minutes. Turn off heat. Add lime juice and coconut aminos.
  • In a small dish, place miso and add some of the warm stock from the soup, stirring until thinned. Add miso back to the soup, stir in cilantro, and serve warm.

Notes

Ginger has been considered a culinary medicinal for thousands of years and played an important role in traditional Chinese and Indian healing modalities. It’s been used cross-culturally to abate inflammation and pain, especially in the digestive tract.
Many of us are aware of the use of ginger for quelling nausea and a queasy stomach. In fact, clinical studies have shown it to be more effective than several over-the-counter anti-nausea medications.
While ginger is touted for its use in addressing several inflammatory conditions, from asthma to influenza to fibrocystic breasts, today my focus is on inflammation in the digestive system, which will affect every other system in the body. Digestive inflammation may appear in the form of gas, bloating, constipation, diarrhea, heartburn, or reflux.
Ginger helps to fight this inflammation, cleanse the colon and reduce spasms and cramps. It assists in remedying sores and wounds, which can appear on the inner skin of your digestive tract, as well as your outer skin.
There have been several studies measuring the inflammatory markers of mice with IBD. One study showed the ginger lowered those inflammatory compounds up to 73%!
And for those with kidney stones or who take anticoagulants, please tread more lightly with the ginger, keeping it to your culinary purposes only.
------ Special thanks to Andrea Nakayama and the Functional Nutrition Alliance for providing this content.  Read the original post here: https://www.fxnutrition.com/recipemail/autumn-gingered-stew/