Seafood Porridge {grain-free}

I like to make my porridge creamy with plant-based butter but feel free to use butter or an oil that you prefer. Sesame oil goes well, as does other mild oils.

I use water with this recipe but feel free to use a fish broth or other broth.

I keep my base kind of basic with garlic, salt, and ginger, however feel free to add fish sauce, miso, tamari sauce (gluten-free version), white pepper, hot sauce, and coconut milk.

I use frozen peas and broccoli florets. If you use fresh versions of these veggies, add them to the porridge earlier in the simmering process or cook them a bit separately first before adding them.

Servings: servings

Calories: 200kcal

Ingredients

4 cups cauliflower rice one medium cauliflower, trimmed and riced in a food processor
3 cups water or broth; more as needed
½ teaspoon salt plus more for seasoning
2 tablespoons unsalted butter or plant butter, sesame oil, or other oil
1 inch sliced ginger no need to peel
2 large garlic cloves peeled and minced
8 large shrimp shelled and deveined
12 ounces cod sliced into pieces; or halibut, rockfish or other white fish
1 cup broccoli florets
½ cup peas

Toppings

sliced ginger
crushed peanuts
tamari gluten-free
sriracha
hot sauce
cilantro

US Customary - Metric

Instructions

Add the cauliflower rice and water (or broth) to a large stock pot and bring to a steady simmer.
Add the garlic and ginger and simmer with the top on for about fifteen minutes.
Remove the top and use an immersion blender to gently pule portions of the rice to thicken the porridge. alternatively, you can scoop out about 1 cup of the rice and liquid and pulse for bit in a blender.
Add the shrimp, cod, broccoli, and peas and continue simmering for another 10 minutes with the top on. Add water or broth as needed.
Season the porridge with salt, pepper, and other seasonings like tamari and coconut milk.
Scoop out portions into bowl and add toppings of your choice.
Store leftovers in the refrigerator for a few days.

Nutrition