This nutritious seafood stew features chicken, shrimp and salmon! Serve it over rice or cauliflower rice! It tastes like a fancy restaurant dish but is so easy to make at home!
Seafood Stew Over Cauliflower Rice
This nutritious seafood stew features chicken, shrimp and salmon! Serve it over rice or cauliflower rice! It tastes like a fancy restaurant dish but is so easy to make at home!
Ingredients
- 1 head of cauliflower
- two large tomatoes
- 1 clove garlic
- 12 shrimps
- 1 salmon fillet
- 1/4 – 1/2 chicken
- 2 cups of bone broth I used chicken bones
- 2 strips of pastured bacon
- 5 tablespoons of butter
- two small potatoes I used one red, one sweet
- several dashes of red pepper flakes
- several dashes of hot sauce
- dash of celery seed
- salt & pepper
Instructions
- Rice the cauliflower in a food processor and add to a pan with two tablespoons of butter. Cover until it is soft.
- Chop the chicken and salmon into bite-sized pieces.
- Chop the tomatoes and potatoes and add to a large pot with the broth and remaining 3 tablespoons of butter. Cover until the taters are soft and the tomatoes have cooked down. Smash them a bit with a fork.
- Add the chicken, then the salmon, then the shrimp. The chicken will take the longest to cook.
- Chop the garlic and bacon and add it to the pot, letting them both cook thoroughly and allowing the stew to thicken a bit.
- Add the red pepper flakes, hot sauce if using, celery seed and salt and pepper to taste.
Notes
Serve over rice if you’re not a fan of cauliflower rice.
Nutrition
Calories: 314kcalCarbohydrates: 9gProtein: 21gFat: 22gSaturated Fat: 11gCholesterol: 113mgSodium: 447mgPotassium: 819mgFiber: 3gSugar: 4gVitamin A: 965IUVitamin C: 78.7mgCalcium: 73mgIron: 1.5mg
Tried this recipe?Let us know how it was!
1 Comment
I don’t eat meat, only fish. I will substitute the potatoes with quinoa and this will fit perfectly into my low carb nutritional plan. Looks soooo tasty. Thank you for sharing.