This recipe is grain free.
Serves 4
Ingredients:
2 tsp coconut oil
1/2 cup fennel, diced
1/2 cup celery, diced
1 small onion, minced
1/2 cup carrots, chopped
1 Anaheim pepper, finely diced
4 cloves garlic, minced
1/2 cup dried kidney beans
14 oz. tomatoes
8 oz. clam juice
1 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp chili powder
Salt and Pepper
1/2 tbsp cumin
1/2 tbsp cocoa powder
1/2 tsp basil
1/2 tsp oregano
8 oz. squid, cleaned and cut into rings
6 oz. shrimp, peeled and deveined
4 oz. cod
5 oz. lump crab meat, cooked
Method:
Soak kidney beans overnight, then drain the beans in a colander.
Melt oil in a medium sized pot. Add fennel, celery, carrots, onion, garlic, and pepper to the pot. Cook over medium heat until fragrant and softened.
Pulse tomatoes in a food processor until crushed but not pureed.
Add kidney beans, tomatoes, 1/3 of the clam juice, vinegar, mustard, chili powder, salt, pepper, cumin, cocoa, basil, oregano, and squid to the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for about an hour, string occasionally, and then pour another 1/3 of the clam juice in. Cook covered for about another hour or until the beans are cooked to your preference.
Turn the heat up to medium and add the rest of the clam juice, the shrimp and cod to the pot. Cover to cook for about 3 minutes or until the seafood is opaque and just cooked through.
Add the crab and stir to incorporate.
Serves 4
Ingredients:
2 tsp coconut oil
1/2 cup fennel, diced
1/2 cup celery, diced
1 small onion, minced
1/2 cup carrots, chopped
1 Anaheim pepper, finely diced
4 cloves garlic, minced
1/2 cup dried kidney beans
14 oz. tomatoes
8 oz. clam juice
1 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp chili powder
Salt and Pepper
1/2 tbsp cumin
1/2 tbsp cocoa powder
1/2 tsp basil
1/2 tsp oregano
8 oz. squid, cleaned and cut into rings
6 oz. shrimp, peeled and deveined
4 oz. cod
5 oz. lump crab meat, cooked
Method:
Soak kidney beans overnight, then drain the beans in a colander.
Melt oil in a medium sized pot. Add fennel, celery, carrots, onion, garlic, and pepper to the pot. Cook over medium heat until fragrant and softened.
Pulse tomatoes in a food processor until crushed but not pureed.
Add kidney beans, tomatoes, 1/3 of the clam juice, vinegar, mustard, chili powder, salt, pepper, cumin, cocoa, basil, oregano, and squid to the pot. Bring to a boil, then reduce to a simmer. Cook uncovered for about an hour, string occasionally, and then pour another 1/3 of the clam juice in. Cook covered for about another hour or until the beans are cooked to your preference.
Turn the heat up to medium and add the rest of the clam juice, the shrimp and cod to the pot. Cover to cook for about 3 minutes or until the seafood is opaque and just cooked through.
Add the crab and stir to incorporate.