Hearty Salmon Chowder - AIP elimination compliant

Cutting for this chowder takes real time: fennel, leek, celery, celeriac, and rutabaga, all diced small before the pot even gets hot. Save it for a slower afternoon rather than a Tuesday you are trying to survive. The elimination phase already asks enough of a Tuesday.

What comes out of that effort is a big pot of something rich enough to last you several nights. Wild salmon is where most of the omega-3 fat in the bowl comes from, and omega-3 intake has been linked to a calmer inflammatory response over time, one small mechanism inside a much larger process of healing. Celeriac stands in for potato here, and on its own merit it is a solid source of vitamin C, a nutrient your body uses to repair ordinary tissue wear.

Keep the fennel fronds instead of tossing them. They belong scattered over the top right before serving, a bright note against the rich broth. Give yourself real time to eat this too, not just to make it. A bowl this substantial deserves more than standing at the counter.

Ingredients

• 2 tbsp solid fat (coconut oil works well here)
• 1 small fennel bulb, thinly sliced, fronds reserved
• 1 large leek, thinly sliced
• 2 stalks celery, sliced
• 1 small celeriac, peeled and cut into 1/4 inch dice
• 2 small rutabaga, peeled and cut into 1/2 inch cubes
• 2 large carrots, cut into 1/2 inch cubes
• 3 sprigs fresh thyme
• 3/4 lb (340g) wild salmon fillet, skin on
• 2 cups (500ml) full-fat coconut milk
• 1 cup (250ml) chicken or fish bone broth
• 1 large bay leaf
• 3/4 tsp sea salt, or to taste
• chopped curly parsley, to garnish

No nightshade swaps needed. Celeriac replaces potato so this is fully nightshade-free as written.

Method

1. Warm the solid fat in a large, heavy-bottomed pot over medium heat. Add the fennel, leek, and celery. Cook gently, stirring occasionally, for about 8 minutes until softened but not browned.

1. Add the celeriac, rutabaga, and carrots to the pot. Stir to coat in the fat and cook for another 2 minutes.

1. Pour in the coconut milk and bone broth. Add the bay leaf and thyme sprigs. Bring to a gentle simmer and cook for 12-15 minutes, or until the root vegetables are just tender when pierced with a knife.

1. While the vegetables finish cooking, lay the salmon fillet skin-side down directly in the simmering liquid. The liquid should come partway up the fish. Cover the pot and poach gently for 5-7 minutes, until the salmon flakes easily but is still just cooked through.

1. Lift the salmon out carefully. Remove and discard the skin, bay leaf, and thyme sprigs. Break the salmon into large flakes with a fork and return the fish to the pot.

1. Season with 3/4 tsp sea salt, taste, and adjust. Serve in warm bowls, topped with chopped parsley and the reserved fennel fronds.

*Adapted from healingfamilyeats.com*