AIP/Paleo Seafood Chowder Recipe

Mains

Oct 18

Written By Lucia Agnelli

AIP/Paleo Seafood Chowder

Seafood is considered to be some of the most nutrient-dense foods which is why the Autoimmune Protocol (AIP) diet encourages it.

This recipe contains both mussels and codfish which are good- sources of iodine, magnesium, selenium, vitamin D, and B6. Not to mention the addition of bone broth which should form part of your daily routine. This seafood chowder is packed with flavor and is nightshade-free, which makes it AIP compliant. PLUS by roasting the root vegetables before adding it to your pot you ramp up the flavor a few notches too!

Is cinnamon AIP friendly?

Yes, cinnamon is AIP compliant. Cinnamon is a bark spice and is one of the spices that add so much flavor to our AIP dishes that it features pretty often in my meal prep.

Ingredients

Servings: 8

Prep time: 25 minutes

Cook time: 60 minutes

1 large sweet potato, peeled and cubed (about 4 cups)

1 turnip, peeled and cubed (about 4 cups)

3 tbsp coconut oil, melted

3 tbsp sea salt

1 tsp garlic powder

1 tsp onion powder

1 tsp turmeric powder

1 tsp ginger powder

1 tsp cinnamon powder

1 large white onion, finely chopped

2 celery stalks, edged trimmed, finely diced

2 large garlic cloves, peeled and minced

500g cod fish, cubed

800g mussels (ensure properly cleaned and prepared)

1 head broccoli, chopped into florets

1 can organic coconut milk

2.5 cup bone broth or water

Fresh Dill (optional)

Method

1. Preheat the oven at 180C/350F.

2. Once you've chopped the sweet potatoes and turnips, add them to a large bowl and add 1 tbsp of the coconut oil, 1 tbsp of the sea salt, garlic powder, onion powder, turmeric powder, ginger powder, and cinnamon powder and stir well to combine.

3. Transfer to a baking dish and cook for 25min - they won't be cooked through by the end, but this step boosts the flavor once you add it to the casserole and will finish cooking with the seafood.

4. Once your vegetables are close to ready. Heat 1 tbsp coconut oil in a pot on medium heat, then add the onions and celery and cook for about 5minutes till they are translucent.
5. Add the garlic and cook for another 2 minutes till fragrant.

6. Add the broccoli and season with the remaining 2 tbsp of sea salt and stir to combine.

7. Add the coconut milk, bone broth, and the roasted root vegetables to your pot. Bring to a boil, lower the heat down to a simmer, then cover and cook for 10 minutes.

8. Add the mussels and codfish to your pot. Cover the lid and allow to cook on low heat for 5 minutes.

9. Add the dill to your pot, stir and serve or set into batches for your week ahead.

Meal prep tip: This recipe will yield a decent amount of servings. I usually freeze half of this batch and defrost it by the end of the week. Refrigerate for up to 4 days.