15-20 raw shrimp (lrg)
3 slices of bacon or 3 oz of pancetta, diced
1 small onion finely chopped
1 teaspoon dried dill or 1 tablespoon of chopped fresh dill
1 bay leaf
black pepper to taste
1/8 tsp of cayenne pepper or to taste
2 stalks of celery finely chopped
1 1/2 to 2 cups of chopped peeled turnips or small cauliflowe florets
1 1/2 cups of chicken stock or organic chicken broth (BOX)
5-6oz salmon filet (organic)
1 can of unsweetned coconut milk
dill to garnish
#1Cook bacon in large saucepan over med – low heat when the bacon releases the fat and onion, dill , bay leaf , black pepper and cayenne pepper and cook until the bacon is almost crispy.
#2Add your celery , cauliflower and chicken broth simmer until vegetables are tender and 5 – 7 minutes .
#3(Optional: I poached the fish before adding it to the soup, so the soup wouldn’t taste too “fishy” for the kids. ) In a med saucepan bring 3 cups of water to boil. Add shrimp to boiling water for 10 seconds, remove then add to soup. Add salmon to boiling water for 5 mins, remove, chop in bit size pieces and add to broth.
#3 Remove skin from salmon and chop in bit size pieces, add to soup along with the raw shrimp (peeled).
#4 Simmer slowly stir in coconut milk, bring to boil and then simmer for approx. 10 minutes.