Written by A Whole Foods store just opened a couple miles from our home in mid-April, and every time we go, we wander through the hot and cold food bar area. We normally don’t need or want anything from it; but sometimes what we see in hot bar areas provides inspiration for us to make something at home.
This recipe is one of those meals that was inspired by what we saw at Whole Foods. We made sure ours is dairy- and gluten-free. Even though the summer is fast approaching, this flavorful soup really hit the spot for us. It’s great fresh and hot, but I have also enjoyed it served cold the next day. We hope you will like it as well!
Ingredients
1/4 C ghee
2 Tbsp potato starch
5 cloves garlic, pressed
4 stalks celery, diced
1 green bell pepper, diced
1 medium onion, diced
2 14.5-oz cans of diced tomatoes
3 Tbsp tomato paste
1 Tbsp gluten-free Worcestershire sauce
1 C white wine
4 C seafood stock
2 Tbsp homemade creole seasoning (below)
1 lb cod, chopped into bite-sized pieces
1 lb shrimp, chopped into bite-sized pieces
1 lb scallops, chopped into bite-sized pieces
Creole seasoning
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Tablespoon dried oregano
1/2 Tablespoon dried basil
3/4 teaspoon thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon cayenne
5 teaspoons paprika
3 teaspoons sea salt
Method
Mix creole seasoning ingredients in a small bowl. Portion out 2 Tbsp for this recipe; store the rest in a small sealed container for use later.
Melt ghee in large pot over medium-low heat.
Add potato starch and mix for 5 minutes to create a slurry.
Add garlic, onion, bell pepper, and celery. Cook, stirring frequently, for 5 minutes.
Add tomatoes, tomato paste, Worcestershire sauce, wine, broth, and creole seasoning. Stir to blend. Bring to a simmer.
Add fish, shrimp and scallops. Return to a simmer and cook covered for 12-15 minutes.
Serve hot.
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Creole Seafood Soup
Ingredients
1/4 C ghee
2 Tbsp potato starch
5 cloves garlic, pressed
4 stalks celery, diced
1 green bell pepper, diced
1 medium onion, diced
2 14.5-oz cans of diced tomatoes
3 Tbsp tomato paste
1 Tbsp gluten-free Worcestershire sauce
1 C white wine
4 C seafood stock
2 Tbsp creole seasoning (below)
1 lb cod, chopped into bite-sized pieces
1 lb shrimp, chopped into bite-sized pieces
1 lb scallops, chopped into bite-sized pieces
Creole seasoning
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
1/2 Tablespoon dried oregano
1/2 Tablespoon dried basil
3/4 teaspoon thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper (If you don’t have white pepper, you can just double up on the black pepper; personally, I can’t taste the difference.)
3/4 teaspoon cayenne
5 teaspoons paprika
3 teaspoons sea salt
Method
- Mix creole seasoning ingredients in a small bowl. Portion out 2 Tbsp for this recipe; store the rest in a small sealed container for use later.
- Melt ghee in large stock pot over medium-low heat.
- Add potato starch and mix for 5 minutes to create a slurry.
- Add garlic, onion, bell pepper, and celery. Cook, stirring frequently, for 5 minutes.
- Add tomatoes, tomato paste, Worcestershire sauce, wine, broth, and creole seasoning. Stir to blend. Bring to a simmer.
- Add fish, shrimp and scallops. Return to a simmer and cook covered for 12-15 minutes.
- Serve hot.
that paleo couple 