As usual I had trouble coming up with a name for this recipe. So there is fish, there are vegetables – actually lots of vegetables and then there is turmeric, ginger, garlic, curry leaves. And bacon. Yes can’t forget the bacon since that’s what takes this ‘chowdah’ over the top! I first made this recipe a couple weeks back and I have made it already three times since then! It is so hearty and delicious and so, so comforting in this cold weather! I am a big fan of soups and I love to throw in lots of veggies in my soups since that’s the best way to get my children to eat them. Never mind that the so called children are not children anymore 🙂 But honestly I also do it for two other reasons. One is because this is one great way of using up all the different vegetables in my refrigerator. And second because I personally cannot have enough of vegetables. I . just. love. vegetables!
So this particular afternoon as I decided to rustle up some quick soup for myself along with some pan fried fish, the thought of mixing them both together came to mind. And as I began to make it, I thought why not add some bacon too! Turned out to be the best decision. Omg, I cannot tell you enough how delicious this chowder is. Btw, I have made this with several different combinations of vegetables and it turned out great every single time – simply fabulous! This recipe is a must in your Paleo/AIP kitchen especially if you don’t like eating fish much since the fishy taste is kinda masked here a bit. I have made this recipe only with flounder always but I am guessing this will taste great with other white fish and also with salmon.
- 2tbsp coconut oil
- 1 slice of bacon, chopped
- 1 small red onion, chopped fine
- 1 celery stalk, chopped fine
- 3 cloves of garlic, chopped fine
- 1 tsp fresh ginger, grated
- fresh curry leaves (or dried if fresh is not available)
- 1 cup, broccoli florets (fresh or frozen)
- 1 cup turnip cubed ( or rutabaga or taro root)
- ¼ tsp sea salt
- ½ tsp turmeric powder
- ½ cup sliced mushrooms
- 1 cup chopped kale
- 2 flounder filets(8 oz total), cut into large pieces
- 2 tbsp chopped cilantro or parsley
- ½ cup water
- 1 cup coconut milk
- 1 tbsp arrowroot starch plus 2 tsp tapioca starch mixed in ¼ cup water
- In a wide bottomed large cooking pot / sauce pan, heat the coconut oil. Add the chopped bacon and saute for 3-4 mins on medium heat until the bacon gets toasted and crispy.
- Next add the onions and the celery and saute for 2 mins. Then add the garlic, ginger, curry leaves and saute for 30 secs.
- Then add the broccoli, turnip (or the taro root or rutabaga), the salt, and the turmeric powder. Stir to coat the vegetables with the spices and cover and cook for 5 mins on low to medium heat.
- Open lid and add the mushrooms and kale. Stir fry for 2 mins.
- Then add the fish pieces, the fresh herb (cilantro or parsley) and stir very gently to mix (taking care not to break the fish into too small pieces) and add the water and cover and cook for 3-4 mins.
- Open lid and add the coconut milk. Check for seasoning and add more salt if needed.
- Finally turn heat to low and add the arrowroot and tapioca starch slurry slowly stirring gently with a wooden spoon while adding until the soup thickens to a creamy consistency(about 1 min). Turn heat off and serve soup warm.
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Made this last week with pollock fillets and it turned out so well I’m making it again this week!
How wonderful! Yes this has become a regular in my house too! I love that it’s a one pot meal 🙂 thanks for your review!
Your food looks amazing. I can’t wait to make this and a few other things I see here.
thanks so much! Please let me know what you try! Good luck!