This recipe is inspired by an amazing day on the Adriatic coast. After teaching a Qigong workshop in Italy, I spent a few magical days in the charming beach town of Sirolo. Of course there’s nothing to do but relax and eat fish! The sky and sea were calm and brilliant blue. We lounged under umbrellas all day, while the aroma of roasted garlic, olives, and the freshest fish beckoned us from the restaurant.
Authentic Mediterranean fish stew is brimming with garlic, saffron, and Omega-3 fatty acids. This Paleo-adapted version is low in carbs, using tasty celeriac instead of potatoes. Saffron is an anti-cancer brain booster that pairs well with fish, and is also said to have aphrodisiac qualities. Those Italians know everything! Wild oily fish is one of the world’s most potent brain foods. However large wild fish contains mercury and is often over-fished, so it’s best to eat smaller wild fish. Small fish reproduce more quickly and have lower concentrations of toxins. To minimize mercury, avoid large fish such as tuna, swordfish, bluefish, cod, and halibut. Instead look for smaller wild fish such as salmon, sardines, anchovies, mackerel, or herring.
Nutrition Tip: Arctic Fish Oil is loaded with Omega-3 fatty acids. I’m always looking for an opportunity to enrich my diet with Omega-3 oils, so now I serve fish with a generous drizzle of arctic fish oil, right at the table! Arctic fish oil is delicate and should never be cooked, however you can really boost nutrients and delicious flavor by adding it at the table.
We lounged under umbrellas for two days at beautiful Urbani beach and Grotto. The restaurant is nestled in back by the hill.
After teaching my Qigong workshop in Italy, I had a chance to rest and do absolutely nothing for 2 days. The Italian Adriatic town of Sirolo has enchanting beaches and a brilliant blue sea.
2 1/2 pounds wild fish, in bite size pieces (salmon, sardines, anchovies, or herring).
In a large skillet over medium heat, add olive oil. Sauté the garlic, onion and celery until they barely begin to soften.
In a large soup pot, heat the fish stock. Add carrots, fennel, celeriac, and the sautéed onion mixture above. Bring it to a boil and then turn to a low simmer. Add all the other ingredients except the fish: lemon juice, saffron, salt, pepper, herbs, zest, Red Boat Sauce and red pepper, if using. Season the broth to your taste, and make it nice and fishy!
Add the fish last and heat until firm, hardly stirring, so fish remains in large pieces.
Serve with fish oil and parsley on top. Yumm!