Food, Health and Fitness, keto, paleo, Recipes, Science

SEAFOOD CHILLI HOTPOT RECIPE – PALEO AND KETO APPROVED

Seafood would have to be the greatest gift from Mother Nature. It’s full of protein and light on the tummy. It’s why more Pescatarians are coming out of the woodwork these days and are choosing to only eat seafood instead of meat. Here’s my contribution to all you Pescatarians out there!!

WHY CHOOSE FRESH SEAFOOD?

This recipe is so yummy, and I guarantee that you won’t be disappointed. If you can, buy fresh local seafood. Don’t opt for frozen seafood or for imported seafood with this recipe, because it won’t be as good. Besides, you are actually helping many trawler workers to keep their jobs. When they catch fresh seafood for us, they get more money per kilo, and why would you choose imported seafood anyway when we have such an abundance of delicious seafoods available to us in Australia right on our back doorstep.

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I absolutely love seafood, and living in sunny Queensland in Australia, I am blessed to have fishing trawlers that catch fresh seafood every day and sell to the public. Many of us who live here take seafood for granted, but I am grateful for it every day and cook with a lot of seafood like prawns, calamari, fish, bugs, crabs and even lobster from time to time.

The choice is so large here that your imagination can take over with recipes. You already know how much I love chilli, and this recipe is no exception. I hope you enjoy my Paleo and Keto approved Chilli Hotpot recipe. Be sure to make my Chilli Conserve Recipe if you can for this recipe too, because it truly gives it that ummph.

PALEO AND KETO APPROVED CHILLI HOTPOT RECIPE

  • Difficulty: medium
  • Print

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INGREDIENTS

  • 250grams of fresh fish

  • 250grams of peeled prawns

  • 250grams of fresh muscles

  • 250grams of calamari

  • 500grams of additional tiger or banana prawns with tails

  • 2 cans of Roma tomatoes

  • 400mls of water

  • 1 glass of organic white wine (optional) otherwise use a cup of home made broth

  • 1 large onion, sliced

  • 6 cloves of garlic, minced

  • 1 teaspoon of ginger, minced

  • coconut oil

  • salt

  • pepper

  • 6 standard chillies chopped

  • tablespoon of tomato paste

  • 1 bunch of spring onions, chopped

  • 1 bag of fresh spinach

  • 1 bunch of fresh basil leaves

  • I punnet of cherry tomatoes, cut in half

  • juice of 1 lime

  • optional* savoury yeast flakes

METHOD

Start by preparing your seafood. Dice, peel and chop when needed. Be sure to keep the tails on your large prawns for extra broth flavour and decoration, so you can grab the big ones with your fingers for some fun.

Another option is to keep your muscles in their shell too, as it does look more appealing and adds more flavour to the broth.

In a large pot, add a tablespoon of coconut oil and caramelise your onion, garlic, ginger and chopped chillies.

Optional* Add a glass of wine to your broth and bring to a boil and let the wine reduce a little, otherwise, add some real broth in instead of the wine.

Add canned tomatoes, spices, tomato paste and chopped spring onions, stir and simmer for for a few minutes.

Add your fish bits for 1 minute, then the prawns and muscles for another minute, then the calamari last and simmer for two minutes.

Add your basil and spinach leaves, the juice of one lime, chopped cherry tomatoes and stir well and let simmer for a further five minutes.

Now add either chilli powder, or my chilli conserve until you find your desired heat and simmer for another five minutes.

Once served, you can add some savoury yeast flakes on top for additional flavour.

WHEN DID WE START EATING FISH?

Humans consumed seafood as far back as the Upper Palaeolithic period, which was between 50,000 and 10,000 years ago. When the skeletal remains of a Tianyuan man was found, scientists proved that most of his diet consisted of fish. Now this was a 40,000 year old skeleton, so the proof is in the bones, not the cookie this time.  Fossilised discarded fish bones have also been found, which proves this theory too. Plus, many cave painting that have been discovered include images of fish in them, so it’s definitely been a fishy world for quite some time.

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If you have a favourite stew recipe and would like to share out with me, send me a message in the comment section below.

 

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