Steelhead Bisque
This gluten-free and dairy-free bisque is bursting with flavor and sure to please! Steelhead trout is similar to salmon: it has a lovely pink hue, a mildly fishy flavor, and is a great source of omega-3 fatty acids and vitamin D. Simmered in a slow cooker, this is a low-maintenance soup that can spend the day cooking while you are at work but is impressive enough to serve to a dinner party when you get home. Besides being super easy and delicious, this wholesome soup can improve your cardiovascular system, strengthen your bones, preserve brain function, enhance the immune system, and prevent cancer.
Prep Time: 25 minutes
Simmer Time: 8 hours
Ingredients
1 large onion, diced
1 medium yellow squash, diced
2 small potatoes, peeled and diced
2 medium carrots, peeled and diced
4 cloves garlic, minced or pressed
2 c low sodium vegetable broth
1 can (14.5 oz) diced tomatoes
3 oz canned tomato paste
1 tbs Italian herbs
2 tsp ground coriander
2 tbs Japanese seasoning (*see notes)
2 tsp umami seasoning (*see notes)
Freshly ground black pepper
1 c fresh basil, chopped (divided)
2/3 c canned full fat coconut milk
About 1 lb steelhead trout (*see notes)
1 tbs balsamic vinegar
Salt and more freshly ground black pepper, to taste
Directions
Add all but the last five ingredients to a small slow cooker (*see notes). Stir to combine.
Cook on high for the first 2 hours, then reduce heat to low and cook for another 5-6 hours (*see notes).
When vegetables are soft, add most of the basil (reserve some for garnish), coconut milk, and the whole fillet of steelhead (with skin). Return heat to high and cook for another 20 minutes.
Remove steelhead from slow cooker and place in a medium sized bowl. Flake fish with a fork and discard skin (it comes apart more easily when it is partially cooked).
Return steelhead pieces to slow cooker and cook for another 20 minutes.
Stir in balsamic vinegar and season with salt and pepper to taste. Garnish each bowl with remaining basil and serve with a nice crusty baguette on the side.
Notes
I used the Japanese seasoning from Trader Joe’s (Nori Komi Furikake Japanese Multi-Purpose Seasoning). It contains dried seaweed, sesame seeds, salt, and kelp powder. It could be substituted with something similar, or omitted altogether if need be.
Again, I used the umami seasoning from Trader Joe’s, but it is available from other companies as well. It adds a savory and earthy flavor to dishes. If you cannot find umami seasoning, it can easily be omitted.
If steelhead trout is not available, salmon or tilapia are great substitutes.
My slow cooker is quite small, only about 2.5 quarts. This recipe can easily be doubled if you have a larger slow cooker. If you don’t have a slow cooker, the soup can be simmered in a large pot on the stove top.
Cooking times will vary with each slow cooker. If you’re pressed for time, you can cook the soup on high in about 5-6 hours. If you would like to leave the soup for longer, you can cook it on low for about 10 hours.