Despite the impending heat, we’ve had a spell of rather gloomy and rainy days here in O’ahu. Lot’s of clouds, some days I look out my window to see a wall of white and grey. The majestic mountains hidden in a haze. When I bought nearly two pounds of this beautiful, wild caught, true cod at Whole Foods I had plans of grilling it. Maybe even making fish and chips with cassava flour dusted chunks of this white flaky fish. Alas the inspiration came in the form of sea food chowder, a rather summery chowder, but still a warm, creamy and healing soup. Perfect for rainy, summer days.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1lb true cod
- 2 medium carrots
- 8 fresh okra
- 1 cup sliced mushrooms
- 2 celery leaf stalk
- 1 small vidalia onion
- 2 garlic cloves
- 2 tsp coconut aminos
- 1 tsp ginger
- 1 tsp dried oregano
- 2 tsp pink himilayan salt
- 3 tbsp fish sauce
- 1 cup bone broth
- 2 cups cauliflower cream (recipe under sauce menu: paleo cream variations)
- 3 slices bacon
- Slice all your vegetables in long thing strips or in diagonal slices.
- Slice your cod in to 1 inch chunks.
- Cut your bacon in to small pieces.
- In a large pot, cook bacon until crispy.
- Remove draining the fat in pot.
- Add in onions, carrots, celery and garlic.
- Stir, sauteing often until tender.
- Add in okra, stir well.
- Add in chunks of cod.
- Add in seasoning. Stir well.
- Once the fish is lightly browned add in the broth and cauliflower cream.
- Bring to a rapid boil.
- Stir, reduce heat, stir in bacon & cover.
- Simmer for 8 minutes.
- Serve with lemon wedge and lots of fresh cilantro!