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.
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.
Garnish with minced fresh thyme right before serving piping hot.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-seafood-chowder/