Seafood “Who Needs Rice” Jambalaya

Here is a great soup recipe that has become Carlos and I's "go to" food. I could literally eat this every day of the week.

Seafood “Who Needs Rice” Jambalaya

1 lb wild Alaskan cod fillets (or other wild caught fish of your choice)

1 16 ounce bag of frozen already cooked shrimp (thawed and drained)

2 cups chicken broth

1 green bell pepper cut into strips

1 orange bell pepper cut into strips

1 red bell pepper cut into strips

4-5 carrots cut into strips

a pinch or two of sea salt

1 tbsp chili powder

1/2 tsp paprika

1/2 tsp fresh cracked pepper

4 cloves of minced fresh garlic

1/4 cup organic butter or ghee

a lot or a little Tapatio hot sauce

Make sure your fish and shrimp are thawed and drained. I like to pat the fish and shrimp dry with a paper towel, it will have a better texture after cooking if you do this. Cut the fish into bite size pieces. Melt butter in a large soup pot and saute carrots for about 4 minutes. Add the bell peppers and garlic and saute for another 3-4 minutes. Add all the spices and the chicken broth and bring to a boil. Throw in the fish and simmer until the fish begins to flake and then add the shrimp and stir just until the shrimp are warm. Dowse with Tapatio and stir. If you are using fresh shrimp throw in with the fish and cook for about the same amount of time together. Serve in bowls immediately. Add more hot sauce of desired.

Enjoy