This tasty stew with salmon, mussels, prawns and snapper is incredibly nutrient-dense.
The seafood provides plenty of bioavailable protein, omega 3, potassium, copper, selenium, choline and vitamins B3, B5, B6, B12, D and E. A little bit of spinach fills in vitamin A and K1 while the other ingredients combine to create a super healthy taste sensation.
One serve provides 450 calories, 61 g protein, 15 g fat, 15 g of net carbs and P:E = 2.0.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- A scant amount of olive oil
- 1 small onion, finely diced
- 1 clove of garlic, crushed
- 2.5 cm (1 inch) of fresh ginger, peeled and finely diced
- 1 small chilli, deseeded and sliced
- 1 tsp paprika
- 1 tsp ground cumin
- 1 cup stock (fish, chicken or vegetable)
- 1 cup of coconut milk
- 150 g salmon filet, diced large cubes
- 200 g snapper filet, diced large cubes
- 8 raw prawns, in the shell or peeled
- 6 fresh mussels, cleaned in shells (discard any that are open before cooking, and closed after cooking)
- 30 g spinach
- 1 large tomato, deseeded and diced
- A few sprigs of coriander/cilantro for garnish
- 1 lime, zest and juice
- 1 tsp fish roe (optional)
- Heat a frying pan to medium heat, add the olive oil, onion, garlic, ginger, chilli, lime zest, paprika, and ground cumin. SautÃ© until soft.
- Add the stock, coconut milk and bring to the boil. Turn the heat down low.
- Add the snapper, salmon, mussels, prawns and cover with a lid, and simmer for 3 – 5 minutes. The mussels should all open, discard any that do not open.
- Add the spinach and gently stir through, so the soup wilts it but you do not break up the fish.
- Garnish with chopped tomato, coriander and squeeze over the lime juice.
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- fat loss
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