Paleo Fish Chowda

Happy Tuesday!  Sometimes you just need that comfort meal, a type of meal that is usually a little hard to "paleotize".  Today, I bring you Paleo Fish (or Clam) chowder.  Being in MA, I have a high standard on how we like our Chowda'.  I did bring this home to the family, and they all LOVED it. (Which is HUGE.  They are a tough crowd to please!) 

I have been wanting to try something like this for a while, but honestly, didn't think it would  go as well as it did!  I was inspired when Joe went fishing with a few buddies and brought home some delicious fish!  He caught Sea Bass and Striper.  Both a white fish, Sea Bass is a little sweeter, but both versatile.  See the picture? Thats happy fisherman Joe :)

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Paleo Fish Chowda

• 1 Tablespoon Coconut Oil
  
• 1 White Onion, diced
  
• A few Slices of bacon (uncooked) Chopped (I used 4)
  
• 1 Medium Sweet Potato, diced
  
• 2 Stalks of Celery, Diced
  
• A few Cloves of Garlic, Minced
  
• 1 Pint of Chicken Stock (You can use a can, but homemade is best!)
  
• 2 Cans of Full Fat Coconut Milk
  
• A Bay Leaf
  
• Few Springs of Thyme
  
• Parsley
  
• Fresh Ground Pepper
• Sea Salt
• Approx 1lb of Fish/Seafood of your choice (We used the Sea Bass, but would be good with clams, haddock, cod, shrimp, anything that doesn't have an over powering flavor!)
  

1. First melt the coconut oil and sauté the onions until nearly translucent.  Then add in the pieces of uncooked bacon. Stir until its cooked thoroughly.
2. Add in the garlic and keep stirring
3. Pour in the chicken stock and add in the sweet potatoes, celery, bay leaf and thyme sprigs.  Cook for about 30-40 minutes, or until the potatoes are soft
4. Add in some parsley, Salt, pepper, and Coconut Milk.  Give it a quick stir, then add the chopped fish/seafood.  Cook for about 10-15 more minutes (cook time may depend on your choice of fish!  Make sure that its cooked all the way!)
5. Ready to Serve!  Sprinkle a little more ground black pepper and parsley on the top and enjoy!

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