Country: Brazil

Country – Brazil 🇧🇷

Paleo – This is all Paleo 💯

FODMAP – Of course I have to eliminate the garlic and onions, but I make up for the flavor with extra spices and even your biggest critic won’t know they’re left out! ❌🧄🧅 Learning to cook in Southern California, I have many Hispanic friends and even they didn’t know there was no garlic and onions! 🤣

Macros – Although you could create an overall recipe, it’s difficult to divide it evenly.  I’ve separated out the fish 🐟 and weighed that, then did the same for the shrimp 🍤, and then did 3 cups of the broth. This counting has worked for me the best.  You do whatever is easiest for you.  It’s a lot of protein with a little bit of fat, so you really can’t go wrong!

Servings, Steps, & Ingredients

Servings – 6
Ingredients –
1 pound of white fish (I like cod best)
1 pound of deveined, raw, medium size shrimp with no tails
2 cups of broth (I like chicken bone broth but fish stock will also work)
1 can (13.5 oz) of coconut milk
1 can (14.5 oz) of fire-roasted tomatoes (chipotle if your store has it)
½ cup of freshly chopped parsley
3 freshly chopped jalapeno peppers
Juice of 4 limes
1 tablespoon of grapeseed oil, use garlic flavored or jalapeno if you want
1 teaspoon of coriander
1 teaspoon of Kosher salt
1 tablespoon of fat, 1 chopped yellow onion and 3 cloves of minced garlic add to step 1a *omit for low FODMAP

Steps –
1a – Using a medium saucepan (preferably a Dutch oven) with medium heat, add your fat of choice and sauté the onions and garlic  *omit for low FODMAP
1 – Cut the fish into cubes and put them into a medium-size bowl along with the shrimp.  Squeeze the lime juice over it and let it marinate for 20-30 minutes.
2 – Using a medium saucepan (preferably a Dutch oven) with medium heat, add the bone broth, coconut milk, tomatoes, parsley, jalapenos, coriander, and salt.  Simmer for at least 30 minutes, add the whole bowl of fish, shrimp and lime juice.  Then simmer for at least another 30 minutes, but I go for hours.  The longer a soup cooks, the more potent and flavorful it is.

Helpful hints – How spicy you make this is completely up to you. 🌶 If you don’t want the spice, then use regular fire-roasted tomatoes, and definitely only use one jalapeño.  You can also sauté the jalapeño before making the soup.  I prefer to let the broth cook the jalapeños.  You can decrease the coconut milk to one cup to change the flavor a bit for personal preference.
I noticed people will devour the seafood with a little bit of broth, which leaves quite a bit. 🤷‍♀️  I’ll put that into a sealed container for up two days, then I’ll pull it out and warm it up again and add a second batch of seafood for a second meal. 😁

nutrition facts

Calories – 9
Protein – 26
Carbohydrates – 9
Fat – 7

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