Seafood Stew Over Cauliflower Rice

🧂 Ingredients

• 1 head of cauliflower
• two large tomatoes
• 1 clove garlic
• 12 shrimps
• 1 salmon fillet
• 1/4 – 1/2 chicken
• 2 cups of bone broth

  I used chicken bones
• 2 strips of pastured bacon
• 5 tablespoons of butter
• two small potatoes

  I used one red, one sweet
• several dashes of red pepper flakes
• several dashes of hot sauce
• dash of celery seed
• salt & pepper

Instructions

• 1 Rice the cauliflower in a food processor and add to a pan with two tablespoons
  of butter. Cover until it is soft.
• 2 Chop the chicken and salmon into bite-sized pieces.
• 3 Chop the tomatoes and potatoes and add to a large pot with the broth and
  remaining 3 tablespoons of butter. Cover until the taters are soft and the
  tomatoes have cooked down. Smash them a bit with a fork.
• 4 Add the chicken, then the salmon, then the shrimp. The chicken will take the
  longest to cook.
• 5 Chop the garlic and bacon and add it to the pot, letting them both cook
  thoroughly and allowing the stew to thicken a bit.
• 6 Add the red pepper flakes, hot sauce if using, celery seed and salt and pepper
  to taste.

Nutrition Info