Farmers Market Fish and Rice Soup
This comforting classic gets extra helpings from a winter harvest of cremini mushrooms, kale, and traditional mirepoix (onion, celery, and carrots). We upped the nutrient ante by featuring brown rice. Its nutty flavor and chewy texture is the perfect addition.
Servings
Produce
Garlic
3 1.5 Clove
Yellow Onion
1/2 0.25 Whole
Carrot
5 2.5 oz
Utah Tall Celery
3 1.5 oz
Cremini mushrooms
4 2 oz
Kale
3 1.5 oz
Parsley Giant Of Italy
1/2 0.25 oz
Bay leaves
1 0.5 Whole
Protein & more
Brown Rice
1 0.5 cup
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Granulated Garlic
1/4 0.125 teaspoon
Dried thyme
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Prep ahead (optional)
a. ¼” dice kale stems; chop leaves bite-sized. b. ¼” dice celery and yellow onion. c. ¼” slice cremini mushroom caps; compost tough stems. d. Peel carrots; ¼”-thick coins or dice. e. Rough chop parsley leaves and stems. f. Mince garlic.
Instructions
1
Cook brown rice:
a. In a medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Add brown rice; stir immediately. Reduce heat to low, cover, and cook until tender but not mushy, about 30 minutes.
2
Cook soup:
a. Season mahi mahi with ½ tsp salt and ¼ tsp black pepper.
b. In a large saucepan over medium-high heat, add 1 tbsp olive oil. Add mahi mahi; cook until golden, about 2-3 minutes. Remove and set aside.
c. Add yellow onion (¼” dice), garlic (mince), carrots (peel, ¼”-thick coins or dice), celery (¼” dice), soup herbs, and bay leaf (leave whole). Stir and cook until onion is translucent, about 2-3 minutes.
d. Add cremini mushrooms (compost stems, ¼” thick slice caps) and kale stems (¼” dice, reserve leaves). Cook until caramelized, about 2-3 minutes.
e. Add 5 cups water (2½ cups for 2-person portion). Stir to combine. Cover and bring to a boil.
f. Immediately reduce heat to medium and cook for about 10 minutes. Add mahi mahi, cover, and continue cooking until carrots are tender and mahi mahi is cooked through, about 10 more minutes.
g. Using tongs, remove mahi mahi from soup. Chop into bite-sized pieces. Add back into soup.
h. Add kale leaves (chop bite-sized) and Italian parsley (rough chop leaves and stems); cook until kale is wilted but still bright green, about 3-4 minutes.
3
Serve:
a. Divide brown rice among bowls.
b. Ladle fish soup over brown rice. Stir to combine and dig in to your big bowl of comfort.
Chef's notes
Vegetarians can certainly add extra veggies to compensate for missing fish, or tempeh meatballs will essentially turn it into an Italian wedding soup, especially if you trade the rice for pasta.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX