Seafood Soup

Ingredients

• Cod

  Fish, atlantic, raw

  10 oz or 284g

• Squid

  Mollusks, mixed species, raw

  8 oz or 227g

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Coconut oil

  ¼ cup or 55g

• Tomato sauce

  Canned

  1 ½ cup or 368g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  ½ cup or 120g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  4 stalk, medium or 160g

• Onions

  Young green, tops only

  4 stalk or 48g

• Garlic

  Raw

  4 clove or 12g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  ½ lb or 227g

• Limes

  Raw

  1 fruit or 67g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  2 tsp or 4g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Dill

  Fresh

  1 tsp or 0.2g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Basil

  Spices, dried

  2 tsp, ground or 3g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Heat 2 tablespoons of coconut oil in a soup pot over medium heat. Add chopped onions and crushed garlic, cooking until fragrant.
2. Add chopped carrots and celery, cooking until tender.
3. Pour in broth, water, and tomato sauce. Bring to a boil, then simmer for 30 minutes, seasoning as desired.
4. Peel shrimp and cut calamari into 1/2 inch pieces, marinating in lemon juice to prevent rubberiness.
5. Add chopped mushrooms and coconut cream to the soup, returning to a simmer.
6. Add cod, breaking it into smaller pieces after 10 minutes of cooking.
7. Simmer shrimp for 3 minutes, then add calamari, cooking for an additional 2 minutes.
8. Turn off the heat, add lime juice, and garnish with green onion and parsley. Remove bay leaves before serving.