Congee soup

What’s a congee, you ask? - According to Google, traditionally, Congee or conjee is a type of rice porridge or gruel eaten in Asian countries. It can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings, and flavorings, most often savory but sometimes sweet. This is a great dish to use up leftovers and have a warm meal on the table in under 30 mins with little effort required.

INGREDIENTS
Rice or leftover soups
Julienned vegetables
Cod filets

DIRECTIONS
Rather than using a rice-based broth, I pulled a couple of leftover soups from the freezer that I needed to use up. I dumped those in a pot with some julienned veg that had to go as well and mixed in leftover chicken breast. I let all of that simmer together for about 20 mins, seasoned with a little extra curry spice, and finally added two healthy fillets of cod.

You want to add the cod at the very end because it cooks up quickly, and you don’t want it to become rubbery.