Paleo Seafood Chowder
Packed with Omega 3 and bursting with flavour, this Paleo Seafood Chowder is a hearty meal on its own or a perfect starter. Using high-quality, wild-caught seafood ensures the best taste and nutritional value. Adapt this recipe to whatever local fish and seafood you have available for a delicious and nutritious chowder.
Servings: 4 Serves
Calories: 350kcal
Cost: $40
Equipment
- Large Pot
- Knife
- Chopping Board
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 (homemade chicken, vegetable, or fish stock)
- ½ litre 1 pint of coconut milk
- 150 g 5 oz barramundi
- 100 g 3.5 oz salmon
- 150 g 5 oz smoked haddock
- 150 g 5 oz fresh prawns
- 15 clams
- 15 mussels
- 1 bay leaf
- 2 sprigs of fresh thyme
- 1 lemon
- Fresh parsley to serve
- Sea salt and black pepper to taste
Instructions
- Sauté the Onions: In a large pot, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.
- Add Vegetables: Add in the leek and garlic and keep stirring.
- Add Stock and Sweet Potatoes: Pour in the stock and add the sweet potatoes, thyme, and bay leaf. Cook for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme.
- Add Coconut Milk and Seafood: Add in the coconut milk, chopped fish, and seafood. Cook for another 5-10 minutes.
- Season and Serve: Season to taste with sea salt and black pepper. Add a squeeze of fresh lemon and top with the parsley. Serve immediately.
Notes
- Use the freshest, highest quality wild-caught seafood you can find for the best flavour and nutritional benefits.
- Adjust the types and quantities of fish and seafood based on local availability.
- Serve with a side of fresh greens or paleo-friendly bread for a complete meal.