Low Carb Seafood Chowder

Freshwater fish and saltwater fish are quite similar when it comes to their nutritional content; however, freshwater fish may have a slight advantage. Lake fish are generally higher in calcium and monounsaturated and polyunsaturated fatty acids than ocean fish. Even though ocean fish don’t absorb the sodium from the water that surrounds them, saltwater fish tend to have a much brinier, “fishy” taste than their freshwater counterparts.

    This combination does not exist.

    Garlic 5.0 grams


    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    Red Onion 25.0 grams

    Red Onion

    Coconut Milk 90.0 ml

    Coconut Milk

    Daikon Radish 65.0 grams

    Daikon Radish

    Fish Stock By Let's Cook 50.0 ml

    Fish Stock By Let's Cook

    Nile Perch Fillets 75.0 grams

    Nile Perch Fillets

    Salmon Fillet 75.0 grams

    Salmon Fillet

    • Time : 30.0 mins
    • |
    • Calories: 460.0 kcal
    • |
    • Protein : 34.0 g
    • |
    • Fat : 32.0 g
    • |
    • Carb. : 12.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Nile Perch Fillets: chop into small cubes
    Salmon: chop into small cubes.

    Wash and dry the vegetables prior to chopping (as required):
    - Daikon Radish: peel and cut into dices
    - Flat leaf Parsley: chop
    - Garlic: peel and mince
    - Red Onion: peel and cut into dices
    : Start the Soup, Plate and Serve
    Heat some oil in a pot and sauté the onions and garlic for about 2 minutes.
    Next, add and sauté the Nile Perch for about 3 minutes.
    Finally, add the chopped daikon radish and fish stock. Cover the pot and cook for about 10 minutes.

    Optional: take the soup and put in a blender until it is smooth.

    If not; add the salmon and let it cook for a further 3 minutes.
    To finish the chowder add the coconut milk just before serving. Check the seasoning,

    Plate and Serve:
    Garnish with parsley and Serve.