| Owl Venice
Greens & Coconut Halibut Soup
Total Time: 30 minutes | Servings: 3-4
blended with parsley, fresh coriander, basil, olive oil, coconut yogurt with seared halibut and cilantro flowers
Ingredients:
- 1 lb halibut, skin removed
- 1 cup coconut milk
- 1 cup coconut yogurt
- 2 cups bone broth elixir, we used chicken
- 2 tbsp olive oil + more for cooking fish
- 1 cup cilantro leaves
- 1 cup parsley
- 1 cup basil leaves
- 1 tbsp green curry paste
- 2 1-in knobs ginger
- 1 lemon, juiced
- Sea salt + pepper
- Garnish: basil leaves, cilantro, and edible flowers
Directions:
- In a blender, add in the coconut milk, yogurt, bone broth, cilantro, parsley, basil, olive oil, lemon, curry, ginger and sea salt and pepper. Blend until smooth and creamy. Set aside.
- In a large sauté pan, heat up with olive oil. And the fish and sear on the first side for about 3-4 minutes and then flip. While the other side is cooking, pour in the coconut mixture. Bring the temp down to a simmer and let cook for about 10 minutes.
- Garnish with fresh herbs, olive oil and edible flowers.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.