Tomato Seafood Chowder
This thick, rich and fragrant tomato seafood soup reminds me of my beloved and “tasty” Italy. What a pity that I had to give up on many classic dishes of this country because of the transition to a low-carb diet. But on the other hand, on keto there are no restrictions for fish and seafood, and I am extremely happy about this.
Nutritional info (per serving)
fat: 5.6 g
saturates: 1.1 g
carbs: 10.2 g
sugars: 4.9 g
dietary fiber: 1.9 g
protein: 16.4 g
sodium: 354 mg
2 tbsp olive oil
1 medium onion, sliced
2 celery stalks, diced
2 cloves of garlic, crushed
1 can (800 g / 15 oz) diced tomatoes
1 tsp dry basil
1 tsp dry oregano
1 l fish or vegetable broth
400 g frozen seafood coctail (shrimp, mussels, squid), thawed
200 g cod fillet, cut into small pieces
A handful of finely chopped parsley
Heat the oil in a deep saucepan or pot. Add onion and celery, fry until soft. Add garlic and fry for a couple of minutes, stirring. Then pour the tomatoes along with the juice, mix everything well and bring to a boil. Season to taste. Reduce heat to medium and cook for about 10-15 minutes.
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth.
Return the pot to the stove. Pour the broth and bring the soup to a boil. Add fish and seafood. Simmer for another 10 minutes.
To serve, sprinkle the soup with finely chopped parsley.