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: DrHyman.com 

As written, this recipe makes 2-3 servings. 

- INGREDIENTS -

• 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