📍 Where this dish comes from: Ancash (Huaraz) · Cordillera Blanca
Discover the history of this region →
Discover the history of this region →
A creamy mixed seafood chowder with shrimp, white fish, and scallops, made keto-friendly with cauliflower in place of potato.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 1/2 lb shrimp
- 1/2 lb white fish cubed
- 1/2 lb scallops
- 2 tbsp butter
- 1 onion diced
- 2 cloves garlic
- 4 cups seafood or fish stock
- 1 cup cauliflower florets
- 1/2 cup heavy cream
- Fresh parsley
- Salt and pepper
Instructions
- Sauté the onion and garlic in butter until soft.
- Add the stock and cauliflower and simmer until tender, about 10 minutes.
- Add the fish, shrimp, and scallops, and cook gently for 4–5 minutes until just cooked through.
- Stir in the cream and heat through without boiling.
- Garnish with parsley.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 32g | Fat: 16g | Fiber: 2g
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Health Benefits
- Cauliflower keeps the chowder’s classic creamy body without the carbs of potato.
- Shrimp, fish, and scallops deliver a lean, varied protein base.