Recipe of the day based on the principles of Houtsmuller Diet as support for cancer patients and their families: Breton fish soup. Thursday, July 22, 2010

All the above recipes are also available or in our cookbook The Cook and Cancer , edited by Wies Sanders or loose recipes, see below on this page.

All recipes are basically 4 people unless otherwise stated.

Try to use organically grown fruits and vegetables dynamic.

A recipe from the Tip
Ingredients: Breton fish soup

• Knob of butter with olive oil for frying
• 2 chopped onions
• 2 cloves garlic crushed
• 6 medium potatoes, firm cooking and sliced.
• 1 dl. dry white wine
• 1 mackerel, cleaned and cut in pieces, but with the head there
• 2 blames organized, cleaned and cut in pieces, but with the heads there
• 1 bouquet garni (parsley, celery, bay leaf)
• tamari or shoyu and pepper
• 12 raw prawns (eg from frozen)
• 3 tablespoons parsley
• 1 small leek, sliced

Preparation:
Fry the onion and garlic in olive oil knob of butter over medium heat for one minute or three.
Add the chopped potatoes and fry for 1 minute that
Add 11 / 4 liters of water and wine and cook about 10 minutes everything.
Add the mackerel and whiting far, the bopuquet garni and a tablespoon tamari or shoyu and pepper and let it boil on medium heat for good. Until the fish is cooked, but not from the bone residue.
Meanwhile, make the prawns and remove clean black rugnerfje. Take the fish and potatoes with a slotted spoon from the broth, remove the heads and the bouquet Garn.
Place the visstukken and potatoes on a plate, sprinkle with parsley and keep warm.
Add the leeks and prawns to the broth and bring to a boil again. Approximately three minutes to cook the prawns are cooked. (Nice pink) and sprinkle the soup with parsley.

Serve the soup and fish and potatoes separately with multigrain bread and a salad there own choice. See salads .