Each serving provides:
- Calories: 467
- Fat: 19 g
- Protein: 61 g
- Carbs: 11 g
Serves: 2
- Powerful antioxidants
- Selenium
- Omega-3
Ingredients
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 tbsp. expeller-pressed coconut oil
- 1 28 oz. can of diced tomatoes (or 2 ½ cups of diced
- fresh tomatoes and 1 cup of water)
- 3 cups organic chicken or vegetable stock
- ¼ tsp. dried hot pepper
- 1 tbsp. dried thyme
- 10 oz. white fish (sole, pangasius, tilapia, etc.)
- 10 oz. shrimp, peeled and deveined
- Fresh parsley, chopped (optional)
- Sea salt and pepper
Instructions
1. Brown the onion and garlic in oil for about 3 minutes on medium heat. Add tomatoes, stock, hot pepper and thyme.
2. Bring to a boil, cover and simmer for 10 minutes over low heat.
3. Add the white fish and shrimp, and cook for 3-4 more minutes, or until their flesh is cooked.
4. Add salt and pepper to taste and sprinkle with fresh parsley.
Prep time: 10 minutes
Cooking time: 15 minutes
