Keto Portuguese Seafood Stew with Garlic Cauliflower Rice (Caldo Verde)

Allergens

Shellfish, Fish

Ingredients

• 1 lb fresh shrimp, peeled and deveined
• 8 oz cod fillets, cut into bite
• sized pieces
• 2 cups fish broth
• 1/2 cup white wine
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups cauliflower rice
• 2 cups kale, finely chopped
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet or pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the cauliflower rice to the skillet and cook for 5 minutes, stirring occasionally.
3. Pour in the fish broth and white wine, and bring the mixture to a simmer. Cook for about 10 minutes or until the cauliflower rice is tender.
4. Add the kale to the skillet and cook for another 2 3 minutes, or until it's wilted.
5. Stir in the shrimp and cod fillets, cooking for about 5 minutes, or until the seafood is cooked through. Season with salt and pepper to taste.
6. Serve immediately with a garnish of fresh parsley or cilantro.

Chef’s Insight

The combination of shrimp and cod creates a delicate balance of flavors, while the kale adds a touch of bitterness that complements the dish perfectly.

Notes

Adjust the salt and pepper according to your preference.