Paleo Dinner Recipes:
Fresh Seafood Bouillabaisse
PREP/COOK TIME: 30 minutes
This classic French recipe is given a paleo makeover. Based on fish and seafood, bouillabaisse is a tasty soup which features onion, garlic, tomatoes and herbs for a superior flavor. Making this is very simple. You need to prepare the fish and seafood and then combine them with the other ingredients. You can use any kind of fish you want, but ensure it is a firm fish. You don’t want it falling apart too much in the soup.
As for the seafood, shrimp and mussels work nicely or you can consider clams, calamari or other types of seafood. These ingredients go in right at the end, because the seafood only takes a few minutes to cook. When the fish is opaque and no longer glossy, and the seafood is tender and the shells have opened, it is ready. Serve this delicious bouillabaisse immediately and enjoy all those aromatic seafood flavors.
Ingredients:
1 tablespoon coconut oil
1 lb medium or large shrimp
1/2 lb chopped fish (perhaps salmon, bass, halibut, snapper or another favorite)
1/2 lb live mussels
1 sliced fennel bulb
3 minced garlic cloves
1 diced yellow onion
2 bay leaves
2 teaspoons dried thyme
16 oz clam juice
14 oz canned chopped tomatoes
Salt and black pepper, to taste
Fresh herbs, for garnish (optional)
Method:
Peel and devein the shrimp. If you like, you can leave the heads and tails on a few for garnish. Melt the coconut oil in a large pot, then add the garlic, onion and fennel and cook for 3 minutes. Add the tomatoes, thyme and bay leaves and simmer for 2 minutes.
Pour in the clam juice, then cover the pot and simmer for 8 minutes. Add the fish, mussels and shrimp and submerge them under the surface. Simmer for 3 minutes or until the fish and shrimp are cooked. Serve garnished with herbs if liked.
- 1 tablespoon coconut oil
- 1 lb medium or large shrimp
- ½ lb chopped fish (perhaps salmon, bass, halibut, snapper or another favorite)
- ½ lb live mussels
- 1 sliced fennel bulb
- 3 minced garlic cloves
- 1 diced yellow onion
- 2 bay leaves
- 2 teaspoons dried thyme
- 16 oz clam juice
- 14 oz canned chopped tomatoes
- Salt and black pepper, to taste
- Fresh herbs, for garnish (optional)
- Peel and devein the shrimp. If you like, you can leave the heads and tails on a few for garnish. Melt the coconut oil in a large pot, then add the garlic, onion and fennel and cook for 3 minutes. Add the tomatoes, thyme and bay leaves and simmer for 2 minutes.
- Pour in the clam juice, then cover the pot and simmer for 8 minutes. Add the fish, mussels and shrimp and submerge them under the surface. Simmer for 3 minutes or until the fish and shrimp are cooked. Serve garnished with herbs if liked.
