25 Paleo Lunch Recipes

Including Delicious Soups, Salads and More

PJ Group Publishing

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CONTENTS:

- Introduction

- Balsamic Chicken Lettuce Wrap

- Mushroom Bisque

- Strawberry Pecan Salad

- Blueberry Mint Smoothie

- Eggplant Roll-Ups

- Butternut Squash Soup

- Turkey Avocado Lettuce Roll-Up

- Cucumber Kale Smoothie

- Cranberry Chicken Salad on Lettuce

- Lemongrass Scallop Soup

- Avocado Shrimp Salad

- Tomato Onion Soup

- Raspberry Almond Coconut Smoothie

- Chilled Summer Gazpacho

- Almond Apple Salad

- Chopped Salad Cabbage Wrap

- Eggplant Tomato Stew

- Cream of Asparagus Soup

- Curried Vegetable Slow-Cooker Stew

- Tropical Mango Smoothie

- Baked Zucchini Roll-Ups

- Chopped Egg Spinach Salad

- Smoked Ham and Bacon Rolls

- Layered Chef Salad

- Spicy Fish Stew

Introduction

The Paleo Diet is not just another fad diet  it is a healthier way of life. This diet excludes processed foods, fast food and refines sugar/flour. The basis of this diet is wholesome foods including fresh fruits and vegetables as well as lean protein, nuts and seeds. Though it can be difficult to transition into the diet at first, once you get used to the basics you will find that the benefits of the Paleo Diet are numerous. In this book you will receive over two dozen delicious recipes for Paleo Diet lunches including soups, stews, salads, smoothies and more. With these recipes in your arsenal you will never find yourself wanting for a tasty lunch recipe!

Balsamic Chicken Lettuce Wrap

This balsamic chicken wrap is an incredibly easy meal to throw together. By suing leftover cooked chicken you can have a quick meal in no time.

Prep Time:  10 minutes

Servings:  2

Ingredients:

- 8 large leaves Romaine lettuce

- 1 ½ cups cooked chicken, shredded

- ¼ cup shredded carrot

- ¼ cup red onion, thinly sliced

- 2 tbsp. chopped cilantro leaves

- 1 tbsp. lemon juice

- 1 tbsp. balsamic vinegar

- Salt and pepper to taste

Instructions:

1. Lay four of the Romaine lettuce leaves out flat.

2. Combine the remaining ingredients in a bowl and toss to combine.

3. Season with salt and pepper to taste.

4. Spoon the mixture evenly down the middle of each lettuce leaf.

5. Top each leaf with another lettuce leaf and roll them up around the filling to serve.

Mushroom Bisque

This creamy mushroom bisque is sure to tempt your taste buds  made with tender mushrooms and blended with almonds milk for a smooth texture and tempting flavor.

Prep Time:  1 ½ hours

Servings:  4 to 6

Ingredients:

- 2 lbs. sliced mushrooms, assorted

- 2 tbsp. coconut oil

- 2 tbsp. minced garlic

- 1 large yellow onion, chopped

- 1 tsp. salt

- ½ tsp. fresh ground pepper

- 4 cups organic chicken stock

- ½ cup unsweetened almond milk

- 2 tsp. almond flour

Instructions:

1. Heat the coconut oil in a stockpot over medium heat.

2. Add the garlic and cook for about 1 minute until fragrant.

3. Stir in the onion and cook for about 5 to 7 minutes until tender.

4. Whisk in the salt, pepper and chicken stock.

5. Bring to a boil then reduce heat and simmer for 1 hour.

6. Whisk together the almond milk and almond flour until smooth.

7. Drizzle the almond flour mixture into the stockpot while whisking until fully incorporated.

8. Stir smooth and serve hot.

Strawberry Pecan Salad

If you are looking for a light and sweet recipe to serve at your next summer get-together, this strawberry pecan salad is sure to please!

Prep Time:  10 minutes

Servings:  2

Ingredients:

- 4 cups fresh spring greens, packed

- 1 cup chopped strawberries

- ¼ cup red onion, thinly sliced

- ¼ cup shredded carrot

- 2 tbsp. fresh lemon juice

- 1 tsp. balsamic vinegar

- 3 tbsp. finely chopped pecans

- 2 tbsp. chopped green onion

- Freshly ground black pepper

Instructions:

1. Place two tablespoons chopped strawberries in a food processor.

2. Add the lemon juice, balsamic vinegar and a few turns freshly ground pepper.

3. Blend until smooth and well combined.

4. Combine the remaining strawberries with the spring greens, red onion and carrot in a serving bowl.

5. Toss to combine then drizzle with the dressing.

6. Top with green onion and chopped pecans to serve.

Blueberry Mint Smoothie

For a sweet and satisfying meal on the go, this blueberry mint smoothie is just what youve been looking for!

Prep Time:  5 minutes

Servings:  2

Ingredients:

- 2 cups frozen blueberries

- 1 frozen banana, sliced

- 1 cup organic orange juice

- ½ cup unsweetened coconut milk

- ½ cup fresh mint leaves

- 1 tbsp. raw honey

- ½ cup ice cubes (optional)

Instructions:

1. Combine the ingredients in a blender in the order listed.

2. Blend the mixture until smooth and well combined.

3. Pour the smoothie into two glasses and serve immediately.

4. Add more ice, if needed, to thicken.

Eggplant Roll-Ups

These baked eggplant roll-ups are a unique and delicious recipe that make a great meal-to-go as well as a satisfying meal at home. Whip up a double batch to share with your whole family!

Prep Time:  30 minutes

Servings:  2

Ingredients:

- 2 small eggplant

- 1 medium tomato, chopped

- ¼ small red onion, sliced thin

- 3 tbsp. fresh basil leaves

- 2 tbsp. fresh cilantro, chopped

- 1 tsp. dried rosemary

- 1 tbsp. extra virgin olive oil

- Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F and line a baking sheet with foil.

2. Slice the eggplant into ¼-inch-long strips and lay them out flat on the baking sheet.

3. Sprinkle liberally with salt and let sit for about 20 minutes.

4. Pat the eggplant dry and brush with olive oil and sprinkle with pepper.

5. Combine the remaining ingredients in a bowl and spoon about 1 tbsp. into the center of each eggplant strip.

6. Roll the eggplant up around the filling and secure with a toothpick.

7. Roast the eggplant rolls for about 10 to 15 minutes until tender. Serve warm.

Butternut Squash Soup

Butternut squash soup is a staple in many family recipe books  this recipe is creamy and delicious, definitely something that will become a favorite in your household!

Prep Time:  1 hour 20 minutes

Servings:  4 to 6

Ingredients:

- 1 ½ lbs. butternut squash, ripe

- 2 tbsp. coconut oil

- 1 tbsp. minced garlic

- 1 large yellow onion, chopped

- 1 tsp. salt

- ½ tsp. black pepper

- 1 bay leaf

- 4 cup organic vegetable stock

- ½ cup unsweetened coconut milk

Instructions:

1. Heat the coconut oil in a skillet over medium heat.

2. Stir in the garlic and cook for 1 minute.

3. Slice the squash in half and scoop out the seeds. Discard the seeds.

4. Carefully peel the skin off the flesh and chop into 1-inch cubes.

5. Add the squash to the skillet and cook for 5 minutes.

6. Whisk in the vegetable stock, salt, pepper and bay leaf.

7. Bring to a boil then reduce heat and simmer for about 45 minutes.

8. Remove from heat and discard the bay leaf.

9. Puree the soup using an immersion blender then return to low heat.

10.  Whisk in the coconut milk and cook until heated through. Serve hot.

Turkey Avocado Lettuce Roll-Up

Made with cool and creamy avocado paired with crisp vegetables, this turkey avocado lettuce roll-up is the perfect lunch to pack for school or work.

Prep Time:  15 minutes

Servings:  2

Ingredients:

- 8 large leaves Romaine lettuce

- 5 oz. deli turkey, chopped

- 1 ripe avocado, pitted and chopped

- ¼ cup minced red onion

- 1 stalk celery, minced

- 1 medium carrot, shredded

- 1 tbsp. Tahini sauce

- 1 tsp. fresh lemon juice

- Salt and pepper to taste

Instructions:

1. Lay four of the Romaine lettuce leaves out flat.

2. Combine the remaining ingredients in a bowl and toss to combine.

3. Season with salt and pepper to taste.

4. Spoon the mixture evenly down the middle of each lettuce leaf.

5. Top each leaf with another lettuce leaf and roll them up around the filling to serve.

Cucumber Kale Smoothie

If you find yourself in need of a nutrient boost during the day, this cucumber kale smoothie is sure to do the trick!

Prep Time:  5 minutes

Servings:  2

Ingredients:

- 1 seedless cucumber, chopped

- 1 cup chopped kale leaves

- 1 cup organic apple juice

- ½ cup ice cubes

- 1 tbsp. raw honey

Instructions:

1. Combine the ingredients in a blender in the order listed.

2. Blend the mixture until smooth and well combined.

3. Pour the smoothie into two glasses and serve immediately.

4. Add more ice, if needed, to thicken.

Cranberry Chicken Salad on Lettuce

This cranberry chicken salad will blow any traditional chicken salad out of the water  flavored with Tahini instead of mayonnaise and dotted with dried cranberries, it is also Paleo-friendly!

Prep Time:  15 minutes

Servings:  4

Ingredients:

- 4 cups cooked chicken breast, shredded

- ½ cup dried cranberries

- ¼ cup chopped pecans

- ¼ cup red onion, sliced thin

- 2 tbsp. Tahini sauce

- 1 tbsp. fresh lemon juice

- Salt and pepper to taste

- 2 hearts Romaine lettuce, chopped

Instructions:

1. Combine the chicken, cranberries, pecans and onion in a bowl.

2. Add the Tahini, lemon juice, salt and pepper.

3. Toss to coat then chill until ready to serve.

4. Divide the lettuce between four plates and top with chicken salad.

Lemongrass Scallop Soup

If you are a fan of seafood, this lemongrass scallop soup is sure to satisfy. Flavored with fresh lemongrass and red curry paste, this soup is like nothing youve ever tried before.

Prep Time:  30 minutes

Servings:  4 to 6

Ingredients:

- 1 lbs. bay scallops, raw

- 2 tbsp. coconut oil, divided

- 2 red bell pepper, chopped

- 2 green onions, chopped

- 1 cup sliced mushrooms

- 1 tbsp. red curry paste

- 1 tsp. chopped lemongrass

- 1 cup unsweetened coconut milk

- 4 cups organic chicken stock

- ¼ cup fresh chopped cilantro

- 2 tbsp. fresh lime juice

- 2 tbsp. fish sauce

- 1 cup fresh arugula leaves

- 1 tbsp. fresh lemon zest

Instructions:

1. Heat 1 tbsp. coconut oil in a stockpot over medium heat.

2. Add the scallops and cook for about 30 seconds on each side until lightly browned.

3. Remove the scallops from the stockpot and set aside.

4. Add the remaining tbsp. coconut oil to the stockpot and stir in the bell pepper, green onions and sliced mushrooms.

5. Stir in the red curry paste, lemongrass and chicken stock.

6. Bring to a boil then reduce heat and simmer for 10 minutes.

7. Stir in the coconut milk, cilantro, lime juice, fish sauce and scallops.

8. Simmer for 5 minutes until the scallops are cooked through.

9. Garnish with arugula and lemon zest to serve.

Avocado Shrimp Salad

This avocado shrimp salad is the perfect summer recipe to enjoy at a church picnic or family get-together. Make a big batch to share!

Prep Time:  15 minutes

Servings:  4

Ingredients:

- ½ lbs. cooked shrimp cocktail, chopped

- 2 ripe avocados, pitted and chopped

- 1 medium tomato, chopped

- ¼ cup fresh chopped cilantro leaves

- ¼ cup extra virgin olive oil

- 2 tbsp. fresh lemon juice

- 2 tbsp. organic orange juice

- 2 tbsp. fresh chopped basil

- 1 tsp. minced garlic

- Salt and pepper to taste

- 8 cups chopped romaine lettuce

Instructions:

1. Combine the chopped shrimp, avocado, tomato and cilantro in a bowl and toss well.

2. Whisk together the olive oil, lemon juice, orange juice, basil and garlic.

3. Season with salt and pepper to taste then toss with the salad ingredients.

4. Divide the lettuce between four bowls and top with the shrimp avocado salad to serve.

Tomato Onion Soup

A tasty twist on a traditional recipe, this tomato onion soup goes well with sandwiches or salad for a hearty lunch.

Prep Time:  1 ½ hours

Servings:  4 to 6

Ingredients:

- 1 ½ lbs. vine ripened tomatoes, quartered

- 2 large yellow onions, chopped

- 2 tbsp. minced garlic

- 2 tbsp. olive oil

- 2 cups organic vegetable stock

- 1 tbsp. dried basil

- 2 tsp. dried oregano

- 1 tsp. salt

- ½ tsp. freshly ground pepper

- ½ cup canned coconut milk

Instructions:

1. Heat the olive oil in a stockpot over medium heat.

2. Add the garlic and cook for 1 minute.

3. Stir in the tomatoes and onions then cook for about 10 minutes until the onions are tender.

4. Add the seasoning and vegetable stock then bring to a boil.

5. Reduce heat and simmer for about 30 minutes.

6. Remove from heat and puree using an immersion blender.

7. Return to heat and whisk in the coconut milk.

8. Cook until heated through and serve hot.

Raspberry Almond Coconut Smoothie

For a cool and fruity meal on the go, this raspberry almond coconut smoothie is beyond compare.

Prep Time:  5 minutes

Servings:  2

Ingredients:

- 2 cups frozen raspberries

- 1 frozen banana, sliced

- 1 cup coconut water

- 2 tbsp. canned coconut milk

- 2 tbsp. chopped almonds

Instructions:

1. Combine the ingredients in a blender in the order listed.

2. Blend the mixture until smooth and well combined.

3. Pour the smoothie into two glasses and serve immediately.

4. Add more ice, if needed, to thicken.

Chilled Summer Gazpacho

Gazpacho is a summer soup that is traditionally served cold. Made with ripe tomatoes, seedless cucumbers and red onion this soup is the perfect recipe to cool down on a hot summer night.

Prep Time: 15 minutes

Servings:  4

Ingredients:

- 6 ripe Roma tomatoes, quartered

- ½ small red onion, chopped

- 1 red bell pepper, quartered

- 1 green bell pepper, quartered

- 1 seedless cucumber, coarsely chopped

- ¼ cup extra virgin olive oil

- ¼ cup white wine vinegar

- 3 cups organic tomato juice

- 1 tsp. salt

- ½ tsp. freshly ground black pepper

Instructions:

1. One at a time, pulse the vegetables in a food processor until they are finely chopped.

2. Transfer the vegetables to a bowl after chopping them and stir after each addition.

3. Whisk in the remaining ingredients then cover and chill overnight.

4. Ladle the soup into bowls and serve cold.

Almond Apple Salad

If you like your salads with a little crunch, this almond apple salad is sure to please.

Prep Time:  10 minutes

Servings:  2

Ingredients:

- 4 cups chopped Romaine lettuce

- 1 medium apple, cored and sliced

- ½ cup pitted olives

- ¼ cup red onion, sliced thin

- 3 tbsp. sliced almonds

- 2 tbsp. fresh lemon juice

- 1 tsp. balsamic vinegar

- 1 tsp. fresh lime juice

- Freshly ground pepper

Instructions:

1. Combine the lettuce, apple, olives and red onion in a serving bowl.

2. Toss to combine then sprinkle with sliced almonds.

3. Whisk together the remaining ingredients and drizzle over the salad.

4. Chill until ready to serve.

Chopped Salad Cabbage Wrap

This chopped salad cabbage wrap is easy to whip together for a quick meal. Toss it together before you head out or wrap it up and bring it with you!

Prep Time:  10 minutes

Servings:  2

Ingredients:

- 4 large leaves green cabbage

- ½ cup shredded carrot

- 1 stalk celery, minced

- 1 green onion, chopped fine

- 1 hardboiled egg, peeled and diced

- ½ avocado, pitted and chopped

- 2 tbsp. fresh lemon juice

- 1 tsp. raw honey

- Salt and pepper to taste

Instructions:

1. Lay the four cabbage leaves out flat.

2. Combine the carrot, celery, onion and avocado in a bowl.

3. Stir in the lemon juice and honey then season with salt and pepper to taste.

4. Add the diced egg and toss to coat.

5. Spoon the mixture evenly into the green cabbage leaves.

6. Wrap the cabbage leaves around the filling to serve.

Eggplant Tomato Stew

If you are tired of the same old recipes, this eggplant tomato stew is sure to shake things up.

Prep Time:  1 hour

Servings:  4 to 6

Ingredients:

- 2 large eggplants

- 2 tbsp. coconut milk

- 1 ½ tbsp. minced garlic

- 1 large onion, chopped

- 1 medium can crushed tomatoes

- 1 tbsp. tomato paste

- 1 tsp. salt

- ½ tsp. dried oregano

- ½ tsp. fresh ground pepper

- 4 cups organic vegetable stock

Instructions:

1. Preheat oven to 400°F and line a rimmed baking sheet with foil.

2. Cut the eggplants evenly in half and scoop out the seeds.

3. Lay the eggplants cut-side-down on a rimmed baking sheet.

4. Roast for 30 to 40 minutes until tender.

5. Let the eggplant sit until cool enough to handle.

6. Heat the oil in a stockpot over medium heat.

7. Stir in the minced garlic and cook for 1 minute

8. Chop the eggplant and add it to the skillet along with the onions.

9. Stir in the tomato paste, tomatoes, salt, oregano and ground pepper.

10.  Cook for about 5 minutes until the vegetables start to become tender.

11.  Whisk in the vegetable stock then bring to a boil.

12.  Reduce heat and simmer for about 20 minutes then serve hot.

Cream of Asparagus Soup

This cream of asparagus soup is very versatile  serve it hot or chill it overnight and serve it col as an appetizer.

Prep Time:  1 hour

Servings:  6

Ingredients:

- 2 lbs. fresh asparagus spears, chopped

- 3 tbsp. coconut oil

- 1 tbsp. minced garlic

- 1 large onion, chopped

- 1 cup chopped leeks

- 2 tbsp. almond flour

- 6 cups water

- 1 cup unsweetened coconut milk

- 1 tsp. dried thyme

- Salt and pepper to taste

Instructions:

1. Place the water in a stockpot and bring to a boil.

2. Add the chopped asparagus and boil for about 3 minutes.

3. Drain the asparagus, reserving the liquid, then set aside.

4. Heat the coconut oil in a stockpot and add the garlic.

5. Cook for 1 minute then stir in the onion and chopped leeks.

6. Cook for about 5 minutes then whisk in the almond flour.

7. Whisk in the water and cooked asparagus.

8. Season the soup with thyme, salt and pepper then bring to a simmer.

9. Simmer for 30 minutes then remove from heat.

10.  Puree the soup using an immersion blender then strain through a mesh sieve.

11.  Discard the solids and pour back into the stockpot.

12.  Whisk in the coconut milk then serve hot.

Curried Vegetable Slow-Cooker Stew

Slow-cooker meals are the perfect solution for a busy family. It only takes a few minutes to whip together the ingredients then you can let it cook for several hours while you are away.

Prep Time:  1 ½ hours

Servings:  4

Ingredients:

- 2 tbsp. coconut oil

- 2 tbsp. curry powder

- 1 tbsp. minced garlic

- 2 large sweet potatoes, chopped

- 2 cups diced tomatoes

- 1 cup chopped carrots

- 1 cup chopped celery

- 1 red bell pepper, chopped

- 1 large yellow onion, chopped

- 1 ½ cups organic vegetable stock

- ½ cup canned coconut milk

- Salt and pepper to taste

- ¼ cup fresh basil leaves, packed

Instructions:

1. Heat the oil in a skillet over medium heat.

2. Add the curry powder and garlic and cook for 1 minute.

3. Stir in the vegetables and cook for about 3 minutes.

4. Spoon the vegetable mixture into a slow cooker and stir in the vegetable stock and coconut milk.

5. Season with salt and pepper to taste.

6. Cover and cook on low heat for about 4 to 6 hours until the vegetables are tender.

7. Stir in the basil leaves just before serving.

Tropical Mango Smoothie

Smoothies are a great way to fill up if you dont have time to sit down for a meal. Made with frozen mango and fresh kiwi, this smoothie is full of tropical flavor.

Prep Time:  5 minutes

Servings:  2

Ingredients:

- 2 cups frozen chopped mangos

- 1 frozen banana, sliced

- 1 fresh kiwi, peeled and sliced

- 1 cup organic pineapple juice

- ½ cup unsweetened almond milk

Instructions:

1. Combine the ingredients in a blender in the order listed.

2. Blend the mixture until smooth and well combined.

3. Pour the smoothie into two glasses and serve immediately.

4. Add more ice, if needed, to thicken.

Baked Zucchini Roll-Ups

These zucchini roll-ups work equally well as a hot lunch or an appetizer for a main entrée. Fill them with your favorite vegetables and season with balsamic vinegar.

Prep Time:  30 minutes

Servings:  2

Ingredients:

- 2 medium zucchini

- 1 cup shredded carrots

- 1 medium tomato, chopped

- 3 tbsp. fresh chopped cilantro

- 2 tbsp. fresh chopped basil

- 1 tbsp. extra virgin olive oil

- 2 tsp. balsamic vinegar

- Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F and line a baking sheet with foil.

2. Slice the zucchini into ¼-inch-long strips and lay them out flat on the baking sheet.

3. Sprinkle liberally with salt and let sit for about 20 minutes.

4. Pat the zucchini dry and brush with olive oil and balsamic vinegar.

5. Combine the remaining ingredients in a bowl and spoon about 1 tbsp. into the center of each zucchini strip.

6. Roll the zucchini up around the filling and secure with a toothpick.

7. Roast the zucchini rolls for about 10 to 15 minutes until tender. Serve warm.

Chopped Egg Spinach Salad

This salad is packed with protein from hardboiled eggs and bacon. It may be hard to believe that it could get any better, but it does  it is topped with bacon dressing.

Prep Time:  15 minutes

Servings:  2

Ingredients:

- 4 slices bacon, raw

- 2 hardboiled eggs, peeled and chopped

- 4 cups baby spinach leaves, packed

- ¼ cup diced red onion

- 2 tbsp. olive oil

- 1 tbsp. fresh lemon juice

- Salt and pepper to taste

Instructions:

1. Heat the bacon in a skillet over medium-high heat.

2. Cook until crisp then drain on paper towels.

3. Stir the olive oil, lemon juice, salt and pepper into the skillet with the bacon grease.

4. Crumble the bacon by hand and combine with the spinach and red onion in a serving bowl.

5. Top the salad with the chopped egg and drizzle with the bacon dressing.

Smoked Ham and Bacon Rolls

These smoked ham and bacon rolls are the perfect portable lunch. They may seem simple but the flavor of crispy bacon makes even the most ordinary recipes extraordinary.

Prep Time:  10 minutes

Servings:  2

Ingredients:

- 4 slices bacon, raw

- 6 to 8 oz. smoked deli ham, sliced thin

- 1 cup shredded lettuce

- ½ cup shredded carrot

- ¼ cup red onion, sliced thin

- Wooden toothpicks

Instructions:

1. Heat the bacon in a skillet over medium-high heat.

2. Cook the bacon until crisp then drain on paper towels.

3. Chop the bacon into pieces.

4. Lay the pieces of ham out flat and top with shredded lettuce, carrot and red onion.

5. Sprinkle with chopped bacon and roll the ham up around the filling.

6. Secure the rolls with toothpicks and serve immediately.

Layered Chef Salad

This layered chef salad is a great meal to take to the office. Layered with a variety of toppings, this salad is something you will never grow tired of.

Prep Time:  10 minutes

Servings:  2

Ingredients:

- 4 cups chopped Romaine lettuce

- 2 slices cooked bacon, chopped

- 2 hardboiled eggs, peeled and chopped

- 1 cup cherry tomatoes, halved

- 1 ripe avocado, pitted and chopped

- ½ cup chopped deli turkey

- ½ cup diced seedless cucumber

Instructions:

1. Divide the lettuce between two bowls or plates.

2. Top with layers of the chopped toppings, dividing them evenly between the two salads.

3. Chill until ready to serve.

Spicy Fish Stew

This spicy fish stew is the perfect recipe if you are looking for a hot and hearty lunch. Make a big batch one day and enjoy it all week long!

Prep Time:  30 minutes

Servings:  6

Ingredients:

- 1 ½ lbs. white cod fillets, cut into 1-inch chunks

- 3 tbsp. coconut oil

- 3 red bell peppers, chopped

- 4 cups diced tomatoes

- 2 tsp. minced garlic

- 1 tsp. lemon zest

- ½ tsp. red pepper flakes

- 1 cup seafood stock

- 1 cup chopped green onion

- ½ cup chopped cilantro leaves

Instructions:

1. Heat the oil in a stockpot over medium heat.

2. Add the garlic and green onions and cook for 1 minute.

3. Stir in the chopped red peppers, tomatoes and red pepper flakes.

4. Cook for about 8 minutes until the peppers are tender.

5. Stir in the remaining ingredients and bring to a simmer.

6. Simmer for about 5 to 10 minutes until the fish is cooked through. Serve hot.

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