Seafood Stew

This is a delicious recipe from Dr. Mark Hyman. It is the perfect meal to serve for dinner and then save for lunch the next day. Furthermore, all ingredients are powerful superfoods, a great addition to your diet for both body and brain health.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large leek, dark green leaves removed
• 2 bell peppers, stemmed and seeded
• 3 garlic cloves
• 16 ounces tomato puree
• 8 ounces full fat coconut milk
• 1⁄2 pound celery root
• 1 pound white fish (monkfish, haddock, sole, halibut, etc.)
• 1 tablespoon fresh lemon juice
• 2 tablespoons of chopped thyme, oregano, rosemary, and or parsley
• sea salt, to taste

Directions:

Step 1: Gather all your vegetables and chop them into small pieces and set aside. Then cut the fish into bite-size pieces and set aside.
Step 2: Heat the oil in a 2 quart sauce pan on medium-high heat then add the leeks and bell peppers. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic, cook for an additional minute, and then add the tomatoes and coconut milk. Simmer for 5 minutes before adding the celery root and fish.
Step 3: Continue to cook for 15-20 minutes before tasting, adding the lemon juice, salt to taste and stirring in the chopped herbs.
Step 4: Spoon into two soup bowls and serve immediately. Store any leftovers in a sealed glass container in the refrigerator for up to 3 days.

Nutritional analysis per serving:
Calories 431 • Total Fat 22 g • Protein 28 g • Fiber 3 g • Sugar 5g • Sodium 186 mg

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