| Servings |
entrées (or 8 appetizers)
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Ingredients
- 1 lb. firm fish (wild salmon, grouper, halibut, sea bass etc.) Skinless and cut into cubes.
- 1/2 lb. wild shrimp, shelled and deveined
- 1/2 lb. wild scallops
- 3 Tbsp. organic clarified butter (ghee)
- 1/2 cup thinly sliced shallot
- 4 medium cloves garlic, thinly sliced or minced
- 1/2 firm, ripe tomatoes, cut in half around middle
- 1 carrot, cut into matchsticks (about 1 cup)
- 1 cup organic diced fresh tomatoes
- 1/2 tsp. Sea Salt
- 1/2 tsp. fresh ground pepper
- 1 cup fish stock, vegetable broth or clam juice
- 1/2 cup organic white wine or the liquid above
- 1/2 tsp. saffron threads, crumbled
- 1/2 tsp. thyme
- 1/4 cup chopped fresh parsley
Ingredients
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Instructions
- Heat ghee over medium heat in a large skillet with cover.
- Add shallot and sauté until soft and translucent, about 2-3 minutes.
- Add the garlic and cook 1 minute more.
- Stir in the fennel, carrot, tomatoes, salt and pepper.
- Cook for 3-4 minutes, until vegetables begin to soften.
- Add the broth and wine and bring to a boil.
- Add the saffron and thyme, and reduce the heat and simmer broth for 5 minutes.
- Add all of the seafood cover and cook about 4 -5 minutes until opaque and done.
- Stir in the parsley.
- Serve in bowls with spoons for the yummy broth.
Recipe Notes
- Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg and Nuts.
- All EFVD/GFVD lifestyle programs friendly!
- Omit Carrots & Wine for Candida Diet!