BimROCK Magazine Issue #7 HE - Page 45

Thai Curry Fish Broth Box recipe on one page: 1 carrot 3 onions 3 stalks celery, 1 medium-sized sweet potato 2 eddoes 1/2 lb pumpkin 1/2 lb squash 4 oz spinach 2 oz string beans fish bones 4 oz dolphin 2 tsp red curry paste 8 oz coconut milk black pepper (to taste) salt (to taste) Directions: Dice all the vegetables coarsely and sauté the onions, celery and carrots in olive oil. Add fish bones and cold water to fill ¾ of the pot and bring to a boil. Add the hard vegetables first once water simmers, and add the softer vegetables after 5 minutes. Once vegetables are cooked, add red Thai curry paste and coconut milk. Add cubed fish and simmer for 7-10 minutes. Season with black pepper and add salt to taste. FOOD ROCKs | BIM ROCK | 45