Keto fish chowder or low carb seafood stew with tomato and coconut is rich and tasty. Creamy keto seafood chowder with fish and shrimp is family friendly keto dinner and your whole family will love it!
In the last few months I am craving keto fish recipes. Probably because during the summer we go to the coast and almost every day we eat fish there. So, it’s some summer habit from my subconscious mind.
This summer we don’t go to the coast for a longer time as usually because we decided to refurbish our house. That’s a really huge project so we will probably go to the coast only for few weekends.
Anyway, summer is dedicated to keto seafood recipes! All kind of low carb fish recipes! Here are some of my favorite recipes I have published here on Family on Keto and I am sure many more will come!
What spices to use for keto fish chowder with shrimp recipe?
This low carb fish chowder is like a keto Brazilian fish stew but I added 1 TBS of curry powder for even more flavor. Result is flavorful and so comforting, fragrant chowder. You can probably call it keto fish curry too, because it is with curry powder and that curry is a big part of a character of this chowder.
I was using a mix of favorite spices like powdered red paprika, curry powder, cayenne pepper and cumin. Those spices go perfectly with fish, and making this chowder creamy and thick.
How to make keto fish stew?
Choose juicy fish fillets for this stew, avoid dry fish. I was using cod fillets, but you can use snapper, salmon, John dory or similar fishes. You can even use frozen fish, I tried and it works really good.
Start with sautéed onion for deep and rich flavor. Definitely add red pepper/capsicum and minced garlic. That will give fuller taste to broth.
Special aroma for this fish stew comes from tomato coconut sauce. I always use pure crashed tomato and full fat canned coconut milk.
Thanks to coconut and crushed tomato in combination with caramelized onion and all these spices, this fish stew is amazingly delicious!
Serving keto fish chowder
I love serving this keto seafood stew with cauliflower mash. Here is fantastic way to prepare fried cauliflower rice and that’s also perfect keto side dish to this low carb fish and shrimp stew recipe.
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- Coconut oil 2 TBS
- Fish fillets (cod, snapper, halibut, hake, salmon or John dory) 475 g/16.7 oz
- Shrimp 200 g/7 oz
- 1 small onion finely diced 70 g/2.5 oz
- 1 red pepper/capsicum 100 g/3.5 oz
- 2 cloves garlic minced
- Full fat canned coconut milk 1 can/400 ml/14 oz
- Crushed tomatoes 1 cup/200 ml/7 oz
- Fish broth/stock or water 1 cup/200 ml/7 oz
- Salt to taste
- Freshly ground pepper to taste
- Cumin powder 1 tsp
- Ground red paprika 1 TBS
- Curry powder 1 TBS
- Cayenne pepper 1 tsp
- Lime juice 2 TBS
- Cilantro leaved
- Crushed chili
- Lime juice
- Season fish cut in small bite sized pieces and shrimp with freshly ground pepper and salt in a bowl.
- Heat 2 TBS of coconut oil in a large skillet over high heat. Add fish and shrimp and cook until cooked and just a little golden brown on the edges. When cooked, remove fish and shrimp from the skillet and set aside on a plate.
- Reduce the heat to medium high and on a remaining oil add onion and cook until onion translucent and golden brown, add capsicum cut in small slices and minced garlic and cook until capsicum start to get grown color on the edges. It will take 1 or 2 minutes.
- Add crushed tomato, coconut milk and broth or water. Stir well, add spices, salt and pepper, stir and bring it to simmer. Cook for 10 - 15 minutes.
- After 10 to 15 minutes return fish and shrimp and cook for 2 to 3 minutes.
- Add lime juice, stir and serve.
- Garnish with crushed chili and cilantro leaves.
Amount Per Serving: Calories: 276Total Fat: 19gNet Carbohydrates: 5.55gProtein: 18g
This is for your information only. Please calculate your own macros with ingredients you use.