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A seafood soup that is done well is one of the most delicious and satisfying meals you can have. The combination of warm, rich, slightly spiced broth with all types of flavors and textures is a truly fulfilling combination. It’s also extremely versatile with the number of seafood, spice, herbs, and flavor combinations that are possible. More importantly, it’s very nourishing to the body from the herbs, spices, minerals, and lean protein.
This recipe provides the body with an abundance of nutrients such as selenium, potassium, iodine, zinc, magnesium, calcium, iron, copper, vitamins B complex, vitamin C, vitamin D, omega fatty acids, protein, and much more.
Many people are deficient in the valuable vitamins and minerals that are supplied by eating seafood soup once or twice a week. Although there are several forms of seafood are best to steer clear of (because of higher heavy metal content), there are many healthy options.
Seafood-based soups are an ideal way to get important nutrients while consuming lower calories. They’re great for losing weight being rich in vegetables, lean protein, and relatively low in insulin spiking carbohydrates.
Combining meals rich in cooked fats and certain types of carbohydrates cause weight gain, insulin resistance, and are stored as fat usually. Consuming nutrient rich foods high in protein and low in calories is a great way to jump-start the metabolism.
While one dish won’t do miracles, it’s yet another reason to enjoy a delicious seafood soup. Furthermore, incorporating more healthy dishes like this into your repertoire can definitely pay off in the long run. There are so many ways to vary a recipe like this to your liking. This example is just a template to go off of if you need inspiration.
Recipe is for 3 People
Some people may not prefer salmon in seafood soup. If you enjoy it, use 1/2 lb of wild caught salmon. If not, replace with any other fish you enjoy.
2 quarts of seafood stock
1/3 of a lb of scallops (wild-caught if possible)
1/3 lb of peeled, raw, wild-caught shrimp (peeled is fine if needed)
1 lb of clams (make sure shells are cleaned)
1 bunch of organic cilantro
1/2 bunch of organic parsley
1/2 teaspoon of basil and thyme
2 cloves of garlic sliced
If available, 1 stalk of lemongrass and 4-5 keffir lime leaves
2 medium sized organic tomatoes
Around 4 oz organic portabella mushroom
3-4 oz organic purple rice (purple rice offers greater health benefits and has a lower glycemic index than white.
3 oz of organic red lentils
2 medium organic carrots
2 single stalks of organic celery (not bunch, just one single stalks)
1 whole lime
1 teaspoon salt (add less if sodium content of stock is high)
1/4th teaspoon ginger
1/4th teaspoon cinnamon
1/8th teaspoon cardamom (if you have)
1/8 teaspoon cayenne pepper
Add 1.5 ounce of seafood stock to any stainless-steel pot and bring to medium heat.
Add the purple rice and let it begin to cook for around 10-12 minutes before adding anything else. Purple rice takes around 20 minutes to cook.
Peel and chop up the carrot, celery, tomato, and portabella mushroom while the rice cooks.
Cut the salmon or whatever fish will be used into 6-8 chunks to add in later on.
After 10-12 minutes, add the thyme, basil, garlic, lemongrass, keffir lime leaves, ginger, cayenne, cardamom, cinnamon, carrots, tomato, portabella mushroom, and celery to infuse into the broth. Leave the cilantro to add in at the end, the flavor is much better.
In a few minutes, add the red lentils, shrimp, scallops, salmon chunks, and clams. If you bought unpeeled shrimp, peel while rice is cooking. The lentils and seafood need around 7 minutes to cook.
For the last step, add the salt, lime, and cilantro. This seafood soup is packed with nutrients that are good for the metabolism and tastes amazing. Enjoy!