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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.


    Coconut Milk 90.0 ml

    Coconut Milk

    Garlic 5.0 grams

    Garlic

    Daikon Radish 65.0 grams

    Daikon Radish

    Red Onion 25.0 grams

    Red Onion

    Flat Leaf Parsley 5.0 grams

    Flat Leaf Parsley

    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
    Mise en Place
    Prepare the Ingredients as follows:

    Daikon Radish; peel and cut into dices
    Flat leaf Parsley; chop
    Garlic; peel and mince
    Red Onion; peel and cut into dices
    Nile Perch Fillets; chop into small cubes
    Salmon; chop into small cubes.
    Start the Soup
    Heat some oil in a saucepan or pot and sauté the onions and garlic for 2 minutes and set them aside.
    Next: sauté the Nile Perch for about 3 minutes. Finally add the chopped daikon and fish stock in the pot. Cover it 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 for seasoning and adjust if required.