Cook and Prep time: 1 hour
1/2 lb. scallops
1 lb. shrimp peeled, deveined, tail removed
1 lb. haddock or other white fish
- 1 - 8 oz. jar clam juice
- 2 slices bacon, chopped
- 2 tbsp. Butter
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk
- 2 stalks celery, diced
- 2 carrots, diced
- 2 turnips, diced
- 1 small onion, diced
- 1/2 cup sweet potato, diced
- 2 tbsp. almond our
- 1 tbsp. parsley akes
- 1/4 tsp. cayenne pepper (optional)
- 1/4 tsp. paprika
- 1/4 tsp. celery salt and pepper to taste
In a large stock pot, add butter, coconut oil, bacon, garlic, celery, onion and seasonings and cook while stirring on medium high heat for 5 minutes.
Add in the seafood, potatoes and carrots, and 1 cup of the broth, cover and cook on low while stirring occasionally for an additional 10 minutes.
In a small bowl, blend in 1/4 cup of the broth from the pan, with the almond our and whisk together. Pour into the stock pot and turn heat to medium while stirring continuously as it slightly thickens.
Lower the heat, and add in the rest of the broth, and in the coconut milk, and continue to cook approximately 30 minutes covered. (Stir occasionally.)
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