Seafood Chowder [ AIP - Allergy Free - No Shellfish ]
 
 
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author:
Cuisine: Paleo Autoimmune Protocol
Serves: 4 servings
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 3 carrots (about 8 ounces), peeled and diced
  • 3 celery ribs (about 5 ounces), finely chopped
  • 1 small fennel bulb (about 8 ounces), finely chopped
  • 1 small white sweet potato (about 8 ounces), peeled and diced
  • 1 1/2 tablespoons minced fresh thyme, plus extra for garnish
  • 1 bay leaf
  • 1 quart bone broth
  • 1/3 pound skinless cod fillet (no thicker than 1 inch)
  • 1/3 pound skinless salmon fillet (no thicker than 1 inch)
  • 1/2 cup full-fat coconut milk
  • Fine sea salt, to taste
Instructions
  1. Heat the olive oil in a stockpot over medium heat. Add the carrots, celery, fennel, sweet potato, thyme, and bay leaf. Sauté, stirring frequently, for about 10 minutes, until crisp-tender. (Don't let the vegetables brown or stick to the bottom of the pot. If needed, reduce the heat or add an extra drizzle of olive oil.)
  2. Add the bone broth to the pot and bring to a boil over high heat. Reduce the heat to medium. Add the cod and salmon. Cook for 8 to 10 minutes, until the vegetables are tender and the fish is cooked through.
  3. Discard the bay leaf and transfer the fish to a plate with a slotted spatula. Break the fish into smaller pieces, discarding any stray fish bones you find. Return the fish to the pot. Stir in the coconut milk and season with sea salt to taste.
  4. Garnish with minced fresh thyme right before serving piping hot.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-seafood-chowder/