Monday, November 2, 2015

Paleo Seafood Stew

Billie and I were craving soup last weekend, when the weather was cold and rainy. This soup hit the SPOT. I can't wait to make it again! I really wish I would have doubled the batch!!

Original Recipe From: 

As written, this recipe makes 2-3 servings. 


  • 3 tablespoons extra-virgin olive oil
  • 1 large leek, dark green leaves removed
  • 2 bell peppers, stemmed and seeded
  • 3 garlic cloves
  • 16 ounces tomato puree
  • 8 ounces full fat coconut milk
  • ½ pound celery root
  • 1 pound white fish (monkfish, haddock, sole, halibut, etc.)--
  •  I used frozen cod, thawed 
  • * I also added 6 ounces of thawed shrimp as well-- perfect addition! 
  • 2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
  • 1 tablespoon fresh lemon juice
  • sea salt, to taste

Step 1:

Gather all your vegetables and chop them into small pieces and set aside.  Then cut the fish into bite-size pieces and set aside.

Step 2: 

Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks, celery, and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the fish.

Step 3: 

Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs. Spoon into two soup bowls and serve immediately. Store any leftovers refrigerate, in a sealed glass container,  for up to 3 days.

Nutritional analysis per serving (Without shrimp) 
Calories 431 • Total fat 22 g • Protein 28 g • Fiber 3 g • Sugar 5 g • Sodium 186 mg

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