One of my good friends Marcus from My Dinner Project is in the business of designing recipes. For my Fellow Auto Immune Paleo followers - you are in for a treat! I gave him a challenge this week, which he happily accepted, to come up with a paleo, gluten free chowder recipe!
I LOVE seafood chowder. It's something that I had never eaten until I moved to the Pacific Northwest. In a place with abundant seafood and 200 days of rain annually, chowder is a must. But often chowders are full of flour, dairy and other ingredients that aren't very paleo friendly or anti- inflammatory. Marcus happily obliged and this recipe is genius! Using cauliflower & coconut milk for an ultra creamy consistency, you will LOVE it.
Head on over to My Dinner Project and check out lots of other great ideas & recipes.
Let me know how you go with this recipe!
- 500 g raw seafood up to you. I like prawn meat, scallops, white fish, calamari, mussel meat
- 300 g cauliflower florets
- 200 g sweet potato diced (1cm by 1cm)
- 2 tbsp olive oil extra virgin. You can use coconut oil as well
- 2 whole onions finely chopped
- 3 cloves garlic crushed
- 500 ml coconut milk
- 250 ml water
- 2 tbsp parsley chopped finely
- 1.5 tsp salt
- 1 pinch pepper
- In a pot add oil, onions and garlic and cook on medium heat. Make sure not too colour. When transparent and soft they are ready. Around 10 minutes.
- Chop up the cauliflower into rough pieces and add to onion. Cook for 3 minutes, making sure not to colour.
- Add Coconut milk and water. Cook for 15 minutes or until cauliflower is soft.
- Put the sweet potato into a small pot, cover with cold water and add 1 teaspoon of salt. Cook until the sweet potato is just soft. Make sure not too soft as it will dissolve into nothing when put into the soup. Strain and set aside.
- When the cauliflower is soft, tip into a blender or food processor with all the liquid and process until smooth. Transfer back to the pot and add the sweet potato.
- Bring the soup up to medium heat and add the seafood. Do this in order of cooking time (squid first, then prawns, then fish and scallops). Be careful that the soup doesn't catch and burn at the bottom. Also don't stir too vigorously or you will break up all the fish.
- Finally season with salt and pepper and ladle into bowls with a sprinkle of chopped parsley. And there you have it.