Fish Chowder Recipe

Remember: animal protein soups combine only with non-starchy
vegetables, ocean vegetables and raw salads.

Ingredients: (Makes 2 servings)

• 1 Tbsp. organic, unrefined coconut oil, ghee or butter
• 1/2 cup leek or onion, minced
• 1 clove garlic, minced
• 1/2 cup carrots, thinly sliced
• 1/2 cup celery, thinly sliced
• 2 cups vegetable broth
• 1/4 cup parsley, chopped
• 1/2 bay leaf
• 1 whole clove
• A few yellow celery tops, chopped
• 3/4 cups white fish (sole, bass, etc.) cut into cubes
• 1/8 tsp. kelp
• 1/8 tsp. sea salt or to taste
• 2 Tbsp. parsley or chives, minced

1. 1. Sauté leek or onion and garlic in oil over low heat.
   2. Add carrots and celery and continue to sauté for several
      minutes.
   3. Add broth, cover, and simmer until vegetables are
      partially tender, about 5 minutes.
   4. Add parsley, bay leaf, clove, celery tops, and fish.
   5. Simmer 3 minutes more.
   6. Add kelp and sea salt and remove bay leaf.
   7. Serve with snipped parsley or chives.

A high calcium soup.