Caveman Cuisine: Fish in a Pot

Wild-caught frozen Portuguese sardines cooked whole in a spicy broth.


8 whole sardines (scales removed)
2 tbsp coconut milk
1 cup chicken or beef stock
1 tbsp Sriracha chili paste (Red Thai chili paste will also do)
1 small onion (diced)
5 cloves garlic (minced)
1 tbsp butter, lard, or coconut oil
2-3 tbsp coconut vinegar
Dash coconut aminos (used instead of soy sauce)
2-3 cups water


In a large pot, heat your butter or oil over medium heat.  Add onions, sauteing until translucent.  Add garlic and cook for about a minute.  Deglaze the pan with coconut vinegar, scraping the bottom with a wooden spoon.  Add stock, coconut milk, Sriracha, and coconut aminos stirring the mixture while turning the heat to high.  

After the cooking liquid has come to a boil, add fish to the pot along with enough water to mostly cover.  Bring the mixture back up to a boil before turning the heat back down to medium.  Cover the pot and cook for an additional 45 min.  Remove fish from cooking liquid and serve whole.

Yield: ~4 fishy servings

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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