Coconut Tilapia Chowder

This is another recipe courtesy of my pandemic podmate. She told me about this dish a few times over the years, and we finally made it (twice!) in the last several weeks. It's delicious, really easy, and very keto friendly. To me it is almost like an oyster stew - somehow the onions and the tilapia come together to be oyster-like. This soup is rich and delicious, with chunks of fish that sort of melt in your mouth.

I did my best to quantify these amounts. She says, "use enough paprika until it is the right amount of red" which you know, is less precise. 😂 See photo for redness - it is quite red!

 Ingredients (serves 3-4):

• 1/4-1/2 cup avocado or coconut oil
• 1 red onion, sliced thinly
• 2 roma (or other) tomatoes, chopped
• 2-3 T paprika
• 1 T chicken or beef boullion/stock flavoring
• 1 tsp "garlic and herb" seasoning 
• 1+ T black pepper
• 1 can coconut milk
• 3 tilapia fillets 
  
• salt to taste

Directions:

1. In a large pot, saute onions and spices in oil over medium heat. You are going for a saucy texture: you want plenty of oil, and will cook onions down 8-10 minutes. We started with about 1/4 c coconut oil and added some more as it cooked.

2. Add tomatoes. Cook until they soften, another 5 minutes.

3. Lay tilapia fillets in a single layer on top of onion sauce. Cover and cook for 5 minutes.

4. Add coconut milk and turn the heat to low. The tilapia will have broken apart in large chunks in the soup. Stir gently to mix the coconut milk with sauce. Heat through for flavors to blend, and add more paprika to get to the "right amount of red." Salt to taste (this soup can handle a lot of salt, so don't be shy!) and serve.