| 14 | 35 | 385 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 3 tbsp | Avocado oil |
| 3 medium | Carrots (peeled and diced) |
| 3 medium stalk(s) | Celery (finely chopped) |
| 1 bulb(s) | Fennel (finely chopped) |
| 2 medium | Turnip (peeled and diced) |
| 1 1/2 tbsp | Thyme, fresh (chopped; plus extra for garnish (or 1 tbsp dried thyme)) |
| 1 leaf | Bay leaf |
| 947 ml | Bone broth, Organic ((1 quart) or organic chicken stock) |
| 150 gm | Cod (skinless; fillet (no thicker than 1 inch)) |
| 150 gm | Sockeye (red) salmon, raw (skinless; fillet (no thicker than 1 inch)) |
| 227 gm | Shrimp, raw (small; peeled and deveined) |
| 1/2 cup | Coconut milk, reduced fat (opt for full-fat and unsweetened; (canned and additive-free)) |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, turnips, thyme, and bay leaf. Sauté, stirring frequently, for about 10 minutes, until veggies start to become tender. If the vegetables begin to brown or stick to the pot, reduce heat and add a little more oil.
Increase heat to high, add the broth to the pot, and bring to a boil. Reduce the heat back down to medium. Add the cod and salmon. Cook for about 6 minutes. Add the shrimp and cook for an additional 3-4 minutes, until the vegetables are tender, the shrimp is opaque, and the fish is cooked through.
Discard the bay leaf and transfer the fish to a plate with a slotted spatula. Break the fish into smaller pieces, discarding any stray fish bones you find. Return the fish to the pot. Stir in the coconut milk and season with sea salt and pepper to taste.
Garnish with minced fresh thyme and serve hot. This soup freezes well. Don't be alarmed if the coconut milk separates. Simply defrost, and heat back up in a pan over medium heat. You can add more coconut milk or broth if needed.
| Meat | 1.5 |
| Vegetables | 3.6 |
