I am back! Inboxes, circadian rhythms, unpacking, and laundry are all emptied, adjusted, and done! It was nothing less than thrilling to meet our new grandson, and to feel the joy of seeing our son and daughter-in-law become parents to their beautiful new baby boy. Our daughter-in-law is a great cook, and I brought home a special recipe of hers. She emphasized that this recipe works with any whitefish available, and you should not feel the need to purchase anything too expensive or special. These are her instructions below, and I’ve underlined the ingredients to make it easier to get organized:

Chop up 1 clove of garlic and 1 large piece of ginger (thumb-size).

Crush a spoonful of cumin seed.

Slice a medium-sized onion into thin strips, and add to a soup pot with the spices. Fry in 2-3 tsp. olive oil for 5 minutes until spices are fragrant and onions are translucent. Add 2 tsp. lemon juice.

Chop 10-12 medium tomatoes roughly, and add to soup pot.

Devein 6 large leaves of kale, chop the leaves roughly, and add to soup pot.

Cook on medium-high heat for ~15 minutes until the vegetables are well cooked, and add 1 cup of water.

Add 1 cup of coconut cream along with 1 Tbsp. tamari, and allow to cook for 10 minutes.

Lay the whole whitefish fillet (approx 1/2-1 pound) on top of the soup, and gently submerge 1/2 inch or so. Allow to cook at least 10 minutes, until the flesh is cooked through.

Flake into small pieces, and stir the pot gently.

You can serve as is, or spoon over a cup of rice.

Hearty appetite!  B’tayavon!