NUTRITION

SERVINGS

INGREDIENTS

0.75 cups canned chopped clams

2.5 oz cod fillet

0.13 cup full-fat coconut milk

0.5 cup yellow potato

1 cup cauliflower florets

0.5 cup yellow onion

0.5 cup celery

0.25 tbsp ghee

1 cup clam juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a large pot, melt the ghee over medium heat and sauté the diced onion and celery until they become translucent and fragrant.

• 2

  Stir in the diced potatoes, finely chopped cauliflower florets, dried thyme, sea salt, and black pepper, coating the vegetables in the ghee.

• 3

  Pour in the clam juice and bring the mixture to a gentle simmer; cover and cook for about 10-12 minutes until the potatoes are fork-tender.

• 4

  Cut the cod fillet into bite-sized cubes and add them to the pot along with the full-fat coconut milk.

• 5

  Simmer for an additional 5 minutes until the cod is opaque and flakes easily with a fork.

• 6

  Stir in the chopped clams and their liquid, heating through for just 2 minutes to avoid toughening the clams.

• 7

  Garnish with fresh chopped parsley before serving in warm bowls.