Paleo Salmon and Scallop Chowder
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 lb sockeye salmon, bones and skin removed
  • ½ lb fresh scallops, seared (optional)
  • 1 Tbs ghee
  • 1 white onion, finely diced
  • 3 cloves garlic, minced
  • 1 fennel bulb, diced
  • 2 tsp fish sauce
  • 2 large white or yellow potatoes, cut into 1 inch chunks
  • ¾ tsp sea salt
  • 1 Tbs fresh dill, chopped
  • 6 C chicken stock
  • 4 Tbs coconut cream
  • 1 Tbs tapioca flour+1 Tbs cold water (optional thickener)
  • 2 green onion, finely chopped
Instructions
  1. In a large pot add ghee, onion and garlic, fry until translucent.
  2. Add fennel, fish sauce, potatoes and salt and stir well.
  3. Cut salmon into chunks and add with fresh dill and chicken stock.
  4. Cover and let this simmer for about 15 minutes.
  5. Add scallops and cook for another 5 minutes.
  6. Add the coconut cream, tapioca and water and mix well until nice and thick.
  7. Serve with fresh green onion and fennel fronds.
Recipe by Naked Cuisine at http://www.nakedcuisine.com/paleo-salmon-scallop-chowder/