This Creamy Cod & Shrimp Chowder is totally dairy free, but you’d never know it!
SOFTEN: Roughly chop the cauliflower into florets, then peel and trim the parsnips. Slice the parsnips into coins and smash the garlic cloves to remove and discard the outer skin. Add the cauliflower, parsnips, garlic, diced onion, seafood stock (or chicken stock & clam juice) and salt to a large dutch oven over medium heat.
BLEND: Bring the stock to an even simmer and continue to cook until the vegetables are fork tender, about 20 – 25 minutes. Remove the dutch oven from the heat and – if using – add the coconut milk. Use an immersion blender to carefully puree the soup until it is smooth and creamy in texture.
SIMMER: Stir in the dried dill and return the pan to the stove top, bringing it to a gentle simmer once again. Cut the cod fillet into bite sized pieces and add them to the soup, along with the shrimp. Cook until the shrimp are pink and the cod is opaque, another 2 – 3 minutes. Serve immediately or chill overnight in the fridge for a refreshing cold version!