This is Paleo/Whole 30-friendly and the creaminess comes from the gorgeous and sumptuous coconut cream.
This is a wonderful recipe from the blog “Crazed, Enthused”
Serves 4
2 tbsp olive oil
2 cups diced yellow onion
1 1/2 cups peeled and cubed white sweet potato (1/3-inch cubes)
3 ribs celery, finely chopped
2 large carrots, finely chopped
3/4 tsp sea salt, divided
1 bay leaf
1 cup coconut cream
2 cups Beef, Fish or Pork broth
8oz salmon, cubed
8oz pre-cooked shrimp, tails removed
3.5 oz can smoked kippers
1 tsp chopped fresh thyme
1/2 tsp dried dill
1/2 tsp dried basil
1/3 cup packed finely chopped parsley
1 tsp lemon zest
1/2 lemon, juice
Heat the olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, 1/4 teaspoon sea salt, and bay leaf until the vegetables are crisp-tender, 6 to 8 minutes.
Add the coconut cream and broth to the pot and bring to a low boil.
Stir in the salmon, shrimp, kippers, thyme, dill, basil, and remaining 1/2 teaspoon sea salt.
Cook for 5 minutes until the salmon is cooked through and the vegetables are to desired tenderness. Remove from heat.
Stir in the parsley, lemon zest and lemon juice.
Ladle into bowls and serve with a scoop of cauliflower rice or white rice for a hearty meal.