The interwebs continue to get tighter. As some of you know, I recently connected with Mickey Trescott from Autoimmune-Paleo.com via Instagram (I think it was) on my recent US trip. Turns out she found me years ago when she got diagnosed with hashimotos and began reading my autoimmune posts. Wonderfully, she went on to study the topic intensely and now follows a strict autoimmune protocol, thus healing herself dramatically.
Her tenacious and dedicated efforts put mine to shame (I get a bit lax with the grains, nightshades and gut-building stuff).
Anyway, when I passed through Seattle we managed to catch up for brunch and bush walk and did what hashis sufferers do best – talk passionately and excitedly about stuff…including our illness. Turns out her book was about to come out and she promised to let me loop readers here into things when it did and to share a recipe and give away a few copies. (Giveaway details below.) Here’s her chowder…totally Paleo and gut-building and autoimmune protocol perfect.
Salmon isn’t necessarily the most sustainable fish to eat (large fish generally aren’t; to see my guide on which are, go here), but when you’re using the carcass to make the stock (as you do in this recipe), you can offset things somewhat. Also, I advise asking your monger to give you the offcuts (not the cutlet or steak) – you’re cutting it up; it doesn’t need to be a perfect shape. Additionally, I advise tossing the bones and skin Mickey asks you to trim into the stock, too.
- 1 salmon carcass–bones, head, and tail
- 1 litre water
- 1 bay leaf
- 2 tablespoons solid cooking fat
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 parsnips, chopped
- 3 carrots, chopped
- 2 ribs celery, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons sea salt
- 700 grams salmon fillet, skin and bones removed, cut into 1 1/2-inch chunks
- 1 cup creamy coconut milk [Mickey has a recipe in her book, but you could use store-bought]
- 1/2 lemon, juiced (about 1 tablespoon)
- 3 green onions, thinly sliced
To make the broth, place the salmon carcass, water, and bay leaf in a stockpot, bring to a boil, cover, and turn down to a bare simmer. It is essential to cook this at the lowest simmer possible. Remove and discard the carcass and bay leaf. Strain the broth into a large bowl and set it aside.
Heat the cooking fat in a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onion and cook for 5 minutes, stirring. Add the garlic, and cook for another couple of minutes, until fragrant. Add the parsnips, carrots, and celery; cook another 5 minutes, stirring, until the vegetables are lightly browned.
Add the reserved fish broth, vinegar, thyme, and salt to the pot and bring to a boil. Cover and turn down to a bare simmer, and cook for 30 minutes or until the vegetables are tender. Place 2 cups of the soup in a blender, leaving the carrots behind, if possible as not to turn the soup orange. Blend until smooth, then add the purée back to the soup.
Add the salmon chunks and coconut milk to the soup and cook for a few minutes, just until the soup is piping hot (do not let the soup boil). Add the lemon juice and serve garnished with green onions.
Note: Tastes best served fresh, but if you must, reheat gently over low heat.
And now to the giveaway!
I’m giving away five copies of the eBook version* of Mickey’s book (which means anyone can win!).
Simply share in the comments below why you’d like a copy, before Friday May 30. Winners will be emailed a copy of the eBook.
*90% of the recipes are the same as the print book. The ebook version includes all the same meal plans, food lists and intro material, with the exception of the reintroduction guide.