Recipe: Paleo Seafood Chowder

by Suz on March 19, 2013 · 7 comments

in Cooking, Food, Recipe

Seafood and fish are so nutritious and packed with Omega 3. Chowder is great as a meal on it’s own, or as a starter in a small serving size. With fish and seafood, it’s especially important to use really good quality ingredients. Rather than farmed fish, try to get wild/ line caught fish. Or perhaps it’s time to go fishing?!

This is my version of seafood chowder, but it’s so easy to adapt and I would recommend basing it around whatever fish and seafood you have locally, that it of the best quality you can find.

Recipe The Paleo Diet Seafood Fish Chowder

Seafood Chowder Ingredients:

  • 1 tablespoon coconut oil
  • 1 white onion, diced
  • Approx 16 rashers of bacon (thinly sliced)
  • 1 leek, diced
  • 1 small sweet potato, diced into chunks
  • 2 cloves of garlic, crushed
  • ½ litre (1 pint) of stock (I used my homemade chicken stock, but vegetable or fish stock would work well)
  • ½ litre (1 pint) of coconut milk
  • Your choice of fish; I used:
  • 150g (5 oz) barramundi
  • 100g (3.5 oz) salmon
  • 150g (5 oz) smoked haddock
  • 150g (5 oz) fresh prawns
  • 15 clams
  • 15 muscles
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 lemon

How To:

In a pan, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.

Add in the leek and garlic and keep stirring.

Pour in the stock and add the sweet potatoes, thyme and bay leaf, cooking for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme, then, add in the coconut milk, chopped fish and seafood and cook for another 5-10 minutes.

Season to taste, add a squeeze of fresh lemon and top with the parsley. Serve immediately.

What do you make with seafood? Which fish and seafood have you found it is easiest to obtain un-farmed?

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{ 7 comments… read them below or add one }

Gillian March 19, 2013 at 9:50 am

This has got me wondering exactly where the fish I buy comes from. Thinking about it I have no idea if it is fish farmed.
I think in the future I’ll try to make sure it’s freshly caught, I might try the fish market.

Reply

Suz May 2, 2013 at 11:09 am

The fish market can be a great place to start

Reply

Ellie W June 2, 2013 at 9:42 pm

Just made this, using pollock, prawns and mussels. Used a lot fewer than 16 rashers of bacon though. It was absolutely delicious and I will definitely make it regularly from now on.

Reply

Ian March 27, 2014 at 8:12 am

I’m assuming when you say “sweet potato” you are talking about Kumera? Americans have something else they call sweet potatoes.

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Becs March 27, 2014 at 12:38 pm

What bacon do you use? I’m in Brissie and finding it hard to find bacon that hasn’t got sugar listed as an ingredient, even the bacon from my organic butcher! Or would you still use that given it’s tiny amount?
Ps. New to your site, love it :)

Reply

Julia May 10, 2014 at 3:59 pm

Going to make this tonight to sooth this horrid cold I have!!
Plus I have beautiful fresh fish from the market & this recipe sounds like heaven!!

Reply

Heidi October 5, 2014 at 7:34 am

I’m from Maine, USA where we know chowdah. And this is delicious. Thanks!

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