1, ingredients: cod, carrots, squid, celery, coconut oil, seafood broth, tomato paste, green onions, garlic, onions, mushrooms, lemon, salt, pepper, chili flakes.

2. Method/steps: Add two tablespoons of coconut oil to a saucepan and heat over medium heat. Pour in the chopped onion and garlic and cook until fragrant. Then pour in the chopped carrots and celery. Let these vegetables cook until tender. Pour in a good amount of your choice of broth, water and tomato paste.

3. Let it come to a boil and then reduce the heat to low. Let the vegetables and broth cook for about 30 minutes. While the broth is cooking, start peeling the shrimp.

4, Cut your squid tubes into nice sized pieces and let them sit in a bowl with lemon juice. The lemon juice will help keep them from turning rubbery if you cook them too long.

5. After 30 minutes of cooking, chop the mushrooms and add them to the soup, then add the coconut cream.

6: When the mushrooms have cooked for about 10 minutes, add the cod and let it cook for about 10 minutes. Take a wooden spoon and break the fish into small pieces in the pan. after 3 minutes, add the squid (without the lemon juice) to the soup and let the whole thing cook for another 2 minutes. If you let it cook longer, the squid will turn rubbery and the shrimp will harden.

7. Turn off the heat and add lemon juice with a moderate drop.