Paleo Seafood Chowder Recipe

Ingredients:

•  6 – 8 large tiger prawns (shelled and thawed if frozen)
•  100g (3.5oz) fillet of rainbow sea trout
•  1/2 cup diced swede/rutabaga
• 100g (3.5oz) fresh mussels in their shells
•  1/2 a small leek sliced
•  1 clove of garlic minced
• 1 tbsp (14g) coconut oil
• 1/4 tsp Pink Himilayan Rock Salt
• 1 cup (250ml) full fat cocount milk
• 1/2 cup (125ml) water
• 2 slices of parma or prosciutto ham (optional)
• 2 tbsp lime juice
• Fresh coriander, finely chopped chili, 1 sliced spring onion to serve
• Serve with flax foccacia bread

Procedure:

1. Place swede in a pot, cover with water and bring to the boil. Leave to simmer for 15 minutes or until tender.
2. Steam prawns for 3-5 minutes; depending on their size; until they are pink and cooked through. Set to one side.
3. Repeat the process with the mussels; remove most of them from their shells once cooked. Discard any that remain unopened after cooking.
4. Pan fry the sea trout in a pan with half of the coconut oil skin side down; approximately 3 minutes each side. Season the surface with salt and pepper. Remove the skin or keep intact. Flake in to large chunks.
5. Saute leek and garlic in a large pot with the remaining half of the coconut oil for 2-3 minutes.
6. Pour in water and coconut milk, bring to the boil and leave to simmer for 5 minutes. Add in cooked mussels and prawns and allow to heat through for 2 minutes; no more or the fish will be overcooked!
7. Pan fry the parma ham in the same pan you used for the sea trout for a couple of minutes; it will crisp up further as it cools.
8. Season with salt and pepper to taste, add your lime juice.
9. Stir through cooked swede and serve in large bowls topped with chunks of sea trout. Garnish with diced chili, crispy parma ham, spring onions and coriander.