Calories per serve: 494
0.45 kg. fresh white fish, roughly chopped
10 to 12 prawns, peeled and deveined
1 cup crab meat, scallops or mussels, chopped
1 onion, diced
2 garlic cloves, minced
4 shortcut bacon slices, cooked, and roughly chopped
1 radish, peeled and chopped
2 cups fish or chicken stock
1 1/2 cups light coconut milk
2 tbsp. coconut oil
Sea salt and freshly ground black pepper
Melt coconut oil in a large saucepan over medium-high heat.
Add the prawns to the pot and cook until pink, 2 to 3 minutes per side, set aside.
Add onion and garlic and cook 3 to 4 minutes, stirring frequently.
Place the chopped radish in the saucepan and cook everything for 4 to 5 minutes.
Add in the fish and cook 2 to 3 minutes, pour in the fish stock and stir – scraping the bottom of the pan.
Add the shrimp back to the pot with the crab meat, cover and simmer 12 to 15 minutes.
Pour in the coconut milk and season to taste.
Serve the chowder topped with sliced bacon.
Recipe credit: Paleo Leap