While I lived in Boston I would have to say it was pretty tough to watch everyone noshing on the deliciously famous clam chowder. Seafood was often paired with butter, heavy cream, battered and fried.. all the tasty ways that would equal a near-death like state in my body if I touched.
Without those classic dishes you can easily fall into a rut when it comes to preparing seafood yourself… baked salmon, grilled shrimp, plain-and-simple. It can be temperamental and overcook quickly. As a stew loving gal, I had to merge my love for seafood with a desire to create a dish reminiscent of chowder but light and fresh enough to have any day of the week!
While working with a recipe to be created for a client of mine with many restrictions, I found this one can be easily manipulated to add additional flavors or substitutions to suit your dietary needs. With some fresh fish and a little time to spare you are good to go!
Paleo Fish Stew – AIP option
Serves 4-5 bowls
1 small leek, chopped ~ 1.5 c.
2 tbsp coconut oil
1 tsp sea salt
3 cloves garlic, minced
2 celery stalks, chopped ~ 1 c.
small celery root, chopped ~ 2 c.
1 turnip, chopped ~ 1.5 c.
1 tsp turmeric
1 tsp dried parsley
.5 tsp paprika (omit if AIP)
.5 tbsp liquid smoke (use according to your diet, try to use a non-additive version such as http://www.amazon.com/Lazy-Kettle-All-Natural-Liquid-Smoke/dp/B000I552GE)
2.5 tbsp coconut aminos
1 can coconut milk
2 cups chicken or seafood stock
1 tsp apple cider vinegar
1/2 lemon, juiced
2 bay leaves
1.25 tbsp stone-ground mustard (omit if AIP)
1/2 lb wild-caught shrimp
1/2 lb white fish (halibut, cod, your choice 😉
1/2 lb wild-caught salmon, skin removed
.5 c. fresh parsley, chopped
Salt & Pepper to taste
Directions
1) Heat large soup pot on stove on low, add leek, coconut oil, and salt. Saute until lightly browned, stirring frequently, about 8 minutes.
2) Add garlic, celery, celery root, turmeric, spices, liquid smoke and aminos to pot. Mix well and continue to saute for approximately 8-10 min. until veggies are lightly browned and tender.
3) Add coconut milk, stock, apple cider vinegar, lemon juice, bay leaves, mustard and seafood to pot. Stir well and cover.
4) Bring pot to a light simmer and cook for 10 minutes until fish fillets easily break apart.
5) Add fresh parsley and salt and pepper, serve immediately to keep fish fresh and tender 🙂
