Ingredients
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4 cups chicken stock
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1 cup water
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½ lemon, juiced
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1 onion, sliced
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3 cloves garlic, minced
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1 teaspoon thinly sliced fresh ginger root
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2 parsnips, peeled and thinly sliced
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2 sprigs fresh thyme
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1 teaspoon crushed red pepper flakes
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 tablespoon honey, or to taste
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1 pound walleye fillets, cut into pieces
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¾ pound bean sprouts
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5 leaves fresh basil, chopped
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2 green onions, chopped
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1 sprig fresh mint leaves for garnish
Directions
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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.
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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.
Nutrition Facts (per serving)
| 235 | Calories |
| 2g | Fat |
| 31g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 235 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 0g | 2% |
| Cholesterol 97mg | 32% |
| Sodium 658mg | 29% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 7g | 26% |
| Total Sugars 14g | |
| Protein 26g | 53% |
| Vitamin C 42mg | 47% |
| Calcium 201mg | 15% |
| Iron 3mg | 19% |
| Potassium 995mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
