Craving a meal that’s both deeply comforting and incredibly healthy? Look no further than this stunning, nutrient-dense seafood stew. It’s a vibrant bowl brimming with chunky, low-carb vegetables like cauliflower and kale, a generous mix of salmon and shrimp, all swimming in a beautifully aromatic broth. The secret to its subtle, sophisticated flavor lies in a blend of fragrant herbs and a pinch of golden saffron, which lends a gorgeous color and an earthy aroma. To elevate it even further, we’re topping each bowl with a dollop of creamy, homemade garlic aioli for an extra dose of healthy fats and a punch of flavor. It’s a complete, satisfying meal that feels like a hug in a bowl.
Ingredients
• For the Stew
• 1/4 cup / 55 g ghee or other healthy cooking fat
• 1 small / 70 g yellow onion, chopped
• 1 clove garlic, minced
• 3 large / 192 g celery stalks, sliced
• 1 cup / 240 g 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 cauliflower, cut into florets
• 7.1 oz / 200 g dark-leaf kale, chopped and stems removed
• 7.1 oz / 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 salmon fillets, skinless, cut into 1 1/2-inch 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 freshly chopped parsley, divided
• For the Aioli
• 3/4 cup / 110 g mayonnaise
• 3 cloves garlic, minced
• Salt and pepper
Instructions
1. In a large casserole dish or Dutch oven, melt the ghee over medium-high heat. Add the onion and cook for 5 to 8 minutes, until lightly browned. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the celery, chopped tomatoes, seafood stock, lemon juice, oregano, thyme, red pepper flakes, and saffron. Stir in the cauliflower florets, kale, and turnips. Season with salt and pepper, bring to a boil, and cook for 8 to 10 minutes, or until the vegetables are tender.
3. Reduce the heat, add the salmon cubes, cover, and cook for 2 to 3 minutes. Add the shrimp, cover, and cook for another 2 to 3 minutes, or until the shrimp are pink and opaque.
4. Gently stir in the cooked mixed seafood and half of the fresh parsley. Heat through for another minute, then remove from the heat and let it rest for 5 minutes.
5. While the stew rests, prepare the aioli by mixing the mayonnaise and minced garlic in a small bowl. Season with salt and pepper to taste. Serve the stew hot, garnished with the remaining parsley and a generous dollop of aioli.
Nutritional Information
• Serving Size: 1 of 6
• Calories: 496 kcal
• Fat: 37.1 g
• Protein: 29.1 g
• Total Carbs: 13.8 g
• Fiber: 4.7 g
• Net Carbs: 9.1 g
Pro Tips
• To get the most flavor and color from your saffron, crumble the threads into 2 tablespoons of hot stock and let it steep for 10 minutes before adding it to the pot.
• Be careful not to overcook the seafood. The salmon and shrimp cook very quickly in the hot broth. They are done as soon as the salmon flakes easily and the shrimp turn pink and opaque.
• For the best flavor, make the aioli at least 30 minutes ahead of time. This allows the garlic to fully infuse into the mayonnaise.
• Feel free to swap the vegetables with other low-carb options like zucchini, fennel, or bell peppers. Adjust cooking time as needed.
FAQ
Q: Can I use different vegetables in this seafood stew
A: Yes, absolutely! The recipe suggests you can swap the vegetables with other low-carb options like zucchini, fennel, or bell peppers. Just be sure to adjust the cooking time as needed to ensure they are tender.
Q: How do I know when the seafood is cooked
A: The seafood cooks very quickly. The salmon is done when it flakes easily, and the shrimp are ready once they turn pink and opaque. It’s important not to overcook them to keep them tender and juicy.
Q: Is this seafood stew keto-friendly
A: With only 9.1 grams of net carbs per serving, this nutrient-dense seafood stew is a great option for a ketogenic or low-carb diet. The ingredients like cauliflower, kale, healthy fats, and protein-rich seafood align well with keto principles.
Q: What can I use instead of seafood stock
A: The recipe suggests you can use fish stock or even water if you don’t have seafood stock on hand. Using a flavorful stock will create a richer broth, but water is a suitable substitute.
