SandyT
Full Member
This is one of my favourite recipes and I take it to work for lunch.
I make it, divide it into tupperware and stash it in the fridge for each day
Ingredients:-
200g White Cod Loin/Fillet (chopped up)
400g King Prawns (raw/peeled)
2 Back Bacon Rashers(Lean as possible - if its fat on an animal - its fat on you) chopped up
100g Shallots (I use Tesco Echalion)
50g Yellow/Orange Peppers (Diced)
50g Carrot (diced)
250g Italian Passata (can used chopped tomatoes if preferred)
1 Fish Stock Pot (I use Knorr) (can you veg if preferred) Make with 200mls boiling water
1/4tsp Chilli Flakes (I find this is enough kick) (More if you want your nose to run)
1 tsp Dried Basil or italian herbs
2 Tbsp Ex Virgin Olive Oil
2 Bay Leaves
Method:-
Gently fry shallots in olive oil until slightly soft and add carrot then pepper
Add the stock (I make the stock and add the chilli, herbs and bay leaves)
Cook until Soft and add tomato - then blend down with hand blender (leave course if you prefer)
Then add seafood and cook until prawn are pink and reduced (I like my a bit thicker so reduce until I'm happy)
Let stand and cool, divide into airtight containers and stick in fridge
Then microwave until piping hot for lunch or dinner.
Total Carbs:- 19.0g per recipe the divide into portions
Alternative:- Clam & Shrimp
2 tins of baby clams (I use John West) use the brine to water recipe down if too thick - net carbs 3.4g per tin
2 tins Shrimps (I use Princes) - net carbs 0.7g per tin
Can use one tin of each or 2 shrimp/1 clam to keep carbs down - but remember this is a meal and the higher the protein the more your appetite will be satisfied
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