Ingredients
4
4 servings
- •4 cups chicken stock
- •1 cup water
- •½ lemon, juiced
- •1 onion, sliced
- •3 cloves garlic, minced
- •1 teaspoon thinly sliced fresh ginger root
- •2 parsnips, peeled and thinly sliced
- •2 sprigs fresh thyme
- •1 teaspoon crushed red pepper flakes
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 tablespoon honey, or to taste
- •1 pound walleye fillets, cut into pieces
- •¾ pound bean sprouts
- •5 leaves fresh basil, chopped
- •2 green onions, chopped
- •1 sprig fresh mint leaves for garnish
Instructions
- Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes.
- Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.
Nutritional Facts
Per 4 servings
- Calories: 235
- Carbohydrate: 31g
- Fat: 2g
- Fiber: 7g
- Protein: 26g
- Sugar: 14g
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