Creamy Coconut Fish Stew

December 28, 2018

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Rich and delicious with cayenne, paprika and vinegar for flavor enhancement that give this hearty soup a kick.  Add in coconut for creamy consistency and extra MCTs to make this traditional chowder even more satisfying. Use grass-fed dairy for a higher dose of  vitamin K2 and omega-3 fats.


2 tbsp Whole Food MCT Oil

2 tbsp Grass Fed Butter or Ghee

1/3 cup Diced Yellow Onion

3 stalks Diced Celery

1 can Full Fat Milk

1/2 cup Bone Broth (Seafood or Chicken)

1 tbsp Apple Cider Vinegar

2 Bay Leaves

1 tsp Paprika

1/2 tsp Dried Oregano

1 tsp Garlic Powder

1 tsp Black Pepper

1 tsp Sea Salt

1/4 tsp or more Cayenne

1.5 pounds Seafood of choice (white flaky fish, crab meat, or lobster meat)

1 diced Summer Squash

1 diced Zucchini

Nutrition Facts: per serving (1/6 Chowder): Fat 24g, Protein 24g, Carbohydrate 10g, Fiber 2g, Net Carbohydrate 8g


Heat the oil and butter in a large saucepan over medium heat. Sauté the onion for about 3 minutes and then add the celery and cook for another couple minutes. Add the coconut milk, bone broth, vinegar, and spices and stir to combine.

Lower the heat so that the broth cooks at a gentle simmer. Add the seafood, zucchini and squash and cook until seafood is opaque and cooked through, about 15 to 20 minutes.

Remove the bay leaves before serving. Store leftovers in an airtight glass container in the refrigerator for up to three days.

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