Fish & Seafood Bouillabaisse

    MAKES: 6 servings
    PREPARATION TIME: 20 minutes
    COOKING TIME: 35 minutes
    This nutrient-dense fish stew is full of chunky, low-carb vegetables plus a mixture of seafood, and it gets its subtle flavor from fragrant herbs and a pinch of golden saffron. Top a bowl with a dollop of homemade aioli for an extra dose of healthy fats.

    1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat
    1 small (70 g/2.5 oz) yellow onion, chopped
    1 clove garlic, minced
    3 large (192 g/6.8 oz) celery stalks, sliced
    1 cup (240 g/8.5 oz) canned chopped tomatoes
    2 cups (480 ml) seafood stock, fish stock or water
    2 tablespoons (30 ml) fresh lemon juice
    2 teaspoons dried oregano
    1 teaspoon dried thyme
    1/2 teaspoon red pepper flakes
    Pinch of saffron
    1/2 medium (300 g/10.6 oz) cauliflower, cut into florets
    7.1 ounces (200 g) dark-leaf kale, chopped and stems removed
    7.1 ounces (200 g) baby turnips, halved, or 1 medium turnip, diced
    3/4 teaspoon fine sea salt, or to taste
    Ground black pepper
    2 large (300 g/10.6 oz) salmon fillets, skinless, cut into large 11/2-inch (4-cm) cubes
    3/4 pound (340 g) raw shrimp, peeled
    1/2 pound (225 g) cooked mixed seafood of choice (mussels, clams, squid)
    1/4 cup (15 g/0.5 oz) freshly chopped parsley, divided
    3/4 cup (110 g/3.9 oz) mayonnaise (shown here)
    3 cloves garlic, minced
    Salt and pepper


    Grease a large casserole dish or Dutch oven with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and cook for a minute. Add the celery, tomatoes, seafood stock, lemon juice, oregano, thyme, pepper flakes, saffron, cauliflower florets, kale, and turnips. Season with salt and pepper to taste. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are tender.
    Add the salmon, cover with a lid, and cook for 2 to 3 minutes. Add the shrimp and cook, covered, for another 2 to 3 minutes. Finally, add the cooked seafood and half of the parsley, and heat through. Take off the heat and let it sit for 5 minutes.
    Prepare the aioli by mixing the mayonnaise and garlic. Season with salt and pepper to taste. Serve the stew with the prepared aioli and garnish with the remaining parsley. To store, let it cool, and refrigerate for up to 3 days.
    Total carbs: 13.8 g / Fiber: 4.7 g / Net carbs: 9.1 g / Protein: 29.1 g / Fat: 37.1 g / Energy: 496 kcal
    Macronutrient ratio: Calories from carbs (7%), protein (24%), fat (69%)