Laura sent us an awesome email a few weeks ago soon after she and a few of her friends had just started on a paleo challenge, and offered to share some of their recipes. This is one of them and we think it sounds absolutely delicious! We’ll be posting the others soon.
2 garlic cloves (crushed)
couple of sprigs of thyme
2 bay leaves
2 peppers, chopped into chunks (I usually use one red, one yellow)
1/2 chorizo sliced (1/2 the horse shoe)
2 tins chopped tomatoes
500g fish cut into 2 inch chunks (whatever fish you want, I used a mixture of pollock and cod, but could use salmon or anything boned and skinless)
300g prawns, peeled and ready to go
70g ground almonds
250ml fish stock
coconut oil (for cooking)
salt and pepper
1/2 tsp chilli flakes
Heat small amount coconut oil in a big pan/ casserole pot/ whatever you have!
Finely chop onion and fry gently in big pot/pan until soft.
Add crushed garlic, thyme, bay leaves, peppers, chilli flakes and chorizo and cook for 5 minutes.
Add the 2 tins of tomatoes and all the fish stock and cook for 5 more minutes.
Add ground almonds.
Simmer for 5-10 minutes until a little more reduced
Season to taste.
Chop fish into 2 inch chunks and add to pot.
Cover and gently simmer for 5 mins until the fish is just cooked.