stewbowl

Ingredients:

  • two large tomatoes
  • 1 clove of garlic
  • 12 shrimps
  • one salmon fillet
  • 1/4-1/4 chicken
  • 2 cups of bone broth (I used chicken bones)
  • 2 strips of pastured bacon
  • 1 head of cauliflower
  • 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

Directions:

  1. Rice the cauliflower in a food processor and add to a pan with two tablespoons of butter. Cover until it is soft.
  2. Chop the chicken and salmon into bite sized pieces.
  3. 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 maters have cooked down. Smash them a bit with a fork.
  4. Add the chicken, then the salmon, then the shrimp. The chicken will take the longest to cook.
  5. Chop the garlic and bacon and add it to the pot, letting them both cook thoroughly and allowing the stew to thicken a bit.
  6. Add the red pepper flakes, hot sauce if using, celery seed and salt and pepper to taste.

One response on “Seafood Stew Over Cauliflower Rice

  1. Marge Maldonado

    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.

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