Recipe: Paleo Seafood Chowder
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.
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?
