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Collection: Dinners - Primal
Recipe By: Mel
Primal Cioppino
Ingredients
- 3 lb of tomatoes
- 5 or more large garlic cloves, NOT peeled
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika, optional
- 1 tsp sea salt, seasoned salt blend, or quality salt of choice
- 1/4 tsp red pepper flake for a tiny bit of heat if desired 1 Medium onion, chopped 2 ribs celery, sliced 1 red bell pepper, seeded and chopped 2 dried Bay leaves 1 1/2 teaspoon dried basil 1 teaspoon dried oregano 12 -16 ounces white fish (such as Cod, Haddock, or Halibut) or fish of your choice 1/2 pound of clean peeled and deveined Shrimp
- Salt and pepper to taste.
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Directions
- Slice tomatoes in half.
- Cut out of the top to remove the core
- Don’t peel the garlic.
- Roast tomatoes and garlic on a baking sheet 40 – 45 min at 425°F until there’s a bit of charred edges.
- When done, remove garlic cloves from the tray and set aside. Once cooled, place tomatoes and the juices from the pan in a blender and blend until smooth.
- Add 2-3 cups of chicken broth. This will be your soup base.
- In a large soup pot or Dutch oven, saute olive oil, onion, celery, bell pepper. Squeeze the roasted garlic cloves out of the skin and add in bay leaves, basil paprika and oregano.
- Slowly stir in the reserved tomato base into the sauteed veggies and herbs. Bring to a simmer over medium-high heat. Add the white fish and cook for 2-3 minutes. Then add the shrimp.
- When the shrimp and the white fish are almost tender add the clams or mussels. Cover and steam for a few minutes, or until shells have opened.
- Salt and pepper to taste.
- Serve as is or on top of cauliflower rice
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