- 2 tablespoons coconut oil
- 1 white or yellow onion, finely chopped
- 2-4 garlic cloves, chopped or sliced
- 1 can chopped tomatoes (no salt added) with liquid or 4-6 fresh tomatoes, chopped with liquid
- 2 tablespoons tomato paste
- 1 teaspoon dried dill
- 1 tablespoon finely chopped parsley
- 4 cups of water
- Generous pinch of saffron threads
- 450gms fish (skin removed) such as salmon or firm, white-fleshed fish like Pacific halibut, tilapia, or Pacific cod cut into 1-inch pieces
- 1 head of cauliflower or broccoli (or a combination) broken into small florets
- 2 cups thinly shredded cabbage
- Salt to taste
- Optional addition: 1 can of coconut milk
Melt coconut oil in a deep, heavy pot over medium heat. Add the onion and sauté a few minutes. Add garlic and sauté just one minute more then add tomatoes and tomato paste, dried dill and fresh parsley. Simmer rapidly, stirring often, until the tomatoes have cooked down a bit, about 15 minutes.
Add water. Bring to a gentle boil then add saffron. Simmer gently with a cover for 30 minutes. Add salt to taste.
Get your steamer going and steam broccoli and/or cauliflower until tender but not mushy.
Add the fish to the broth and simmer without a lid for 3-5 minutes. Stir in coconut milk if using. Ladle over steamed veggies. Garnish with cabbage.