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

  Organic - 365 Everyday Value

  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. Start off with 2 tablespoons of coconut oil in a soup pot heating up on a medium flame.


 Add in chopped onions and crushed garlic to cook until fragrant.



2. Then throw in chopped carrots and celery. Let these veggies cook down until tender.



3. Pour in 1 quart of your broth of choice, water and tomato sauce.

 Let this come to a boil, then reduce heat to a simmer. Allow the veggies and broth to simmer for about 30 minutes. You may season in this step as well.



4. While the soup is simmering, start to peel your shrimp, if unpeeled.

 Cut your calamari tubes into about 1/2 inch pieces and let them sit in a bowl with lemon juice. The lemon juice will help prevent them turning rubbery if cooked too long.
5. Chop up mushrooms and add them to the soup after it's been simmering for 30 minutes. Add coconut cream, if using, at this stage as well. Make sure the soup returns to a simmer if cooled off too much by the cream.
6. When the mushrooms have been cooking for about 10 minutes, add in cod and let it cook for about 10 minutes as well.


 Take a wooden spoon and break the fish down in the pot into smaller pieces.



7. To cook the shrimp, make sure the water is simmering and turn up the heat just a little bit. Add them in at the same time and let them cook for about 3 minutes.



8. After 3 minutes, add in the calamari (don't add the lemon juice) to the soup and let the entire soup cook for another 2 minutes. If you let it cook for longer , the calamari may become rubbery and the shrimp hard.


9. Turn off the flame and take the pot off the heat. Add in the juice of 1 lime, or more to taste. Enjoy with chopped green onion and fresh parsley (don't forget to remove the bay leaves)!