What to do with Leftover Fish
Easy Fish Chowder
If you recently prepared a meal with any type of fish, you boosted your health with omega 3 essential fatty acids as well as protein and minerals! Hopefully, you had salad and/or veggies with plenty of fiber to keep seafood mercury and possibly other toxins from sticking around.
Download a helpful smart phone application to use when choosing which fish have the least toxins and are the least endangered. Seafood Watch from Monterey Bay Aquarium is a good one. In general, Salmon and smaller fish are the cleanest choices.
Here is a suggestion to enjoy second day fish with some protective spices. Savor a small* cup with a beautiful salad and fruits for a hearty lunch.
*As we age, many need less energy from animals and more from plants.
1 to 2 cups chopped leftover cooked fish
1 onion chopped
2 or 3 stalks of celery chopped finely
2 small potatoes cubed (use more if very small)
1 teaspoon dried dulse flakes or your favorite seaweed
1 branch of fresh tarragon chopped finely
1 teaspoon turmeric
1/4 teaspoon cayenne
Sea salt and ground black pepper to taste
2 or 3 Tablespoons organic butter
1 to 2 cups whole organic milk
Melt butter in medium saucepan and add onion, celery, potatoes, seaweed and spices. Cover and cook on low to medium heat for about 5 to 7 minutes.
Check if potatoes are tender and add milk to desired consistency. Adjust spices to personal preference. Increase milk if chowder needs thinning.
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Content above is for general information purposes only. Please do your own research and see your health care provider with any personal health concerns. You are urged to take responsibility for your own health and follow any suggestion at your sole discretion.