About the Recipe

We know the benefits of fish are a plenty! And, we’re often being told to eat deeply coloured vegetables more often. Not much is more deeply coloured than the blue-green-black of seaweed!

So, in this easy slow cooker recipe, we are combining the health benefits of fish and seaweed in one delicious bowl of soup!

By weight, seaweed offers some of the most dense nutrition on the planet! Dulse is rich in minerals, especially iodine, which supports thyroid function. It contains countless vitamins and antioxidants, and fibre to maintain gut health.

Don’t worry if you don’t have a slow cooker, or you’re looking for a quicker dinner option — you can simply simmer the soup for about an hour on the stovetop, until the sweet potato chunks are softened.

If you give this recipe a try, let us know in the comments below!

ABOUT THE EXPERT
Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Slow Cooker Cod & Sea Veggie Soup

Prep Time:
15 mins
Serves:
4
Cook Time:
4-8 hours
Author:
Veronica Qubrossi
Total Time:
4-8 hours
Recipe
Ingredients:

3 Tbsp coconut oil

1 Yellow Onion (medium, diced)

4 cups mushrooms (sliced)

3 garlic (cloves, minced)

2 Tbsp fresh ginger (peeled and grated)

1-1.5 oz dulse (torn into small pieces)

2 sweet potatoes (medium diced)

4 cod fillets (approx. 3.5oz each, cubed)

8 cups broth (organic vegetable or bone broth)

Instructions:
  1. Heat coconut oil in a medium frying pan over medium heat. Add onion and mushrooms. Sauté for 2-3 minutes until onions become translucent.
  2. Add garlic and ginger to pan. Cook for another 1-2 minutes until fragrant.
  3. Transfer the contents of the pan to your slow cooker. Add the dulse (ripped into bite-sized pieces), diced sweet potato, cod, and broth. Note: do not add salt, as the dulse is naturally very salty and should flavour the soup.
  4. Cook on high for 4 hours, or low for 6-8 hours.
  5. Taste, and add sea salt if necessary.
  6. Divide between bowls and enjoy!

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