Paleo fish chowder

Here's a paleo variation on a longtime favorite: New England fish chowder. The folks at America's Test Kitchen pureed cooked cauliflower to stand in for the heavy cream to maintain the richness without the dairy. Bacon adds flavor as well as texture - added as a crispy garnish on top.

4 slices bacon

1 large onion, chopped

1 teaspoon minced fresh thyme or 1/4 teaspoon dried

2 8-ounce bottles clam juice

2 cups water

8 ounces cauliflower florets, cut into 1/2-inch pieces

1 celery root (14 ounces) peeled and cut into 1/2-inch pieces

Kosher salt and pepper

1 bay leaf

11/2 pound skinless cod (or halibut or haddock) filets cut into 2-inch pieces

1 tablespoon minced fresh parsley

1 teaspoon lemon juice

1. Cook bacon in Dutch oven over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; set aside.

2. Add onion to fat left in pot; cook over medium heat until softened, about 8 minutes. Stir in clam juice and water, scraping up any browned bits, and bring to a simmer. Stir in cauliflower and cook until cauliflower falls apart easily when poked with fork, about 20 minutes.

3. Process cauliflower mixture in blender until smooth; return to now-empty pot and bring to simmer over medium heat. Stir in celery root, 1 teaspoon salt, 1/4 teaspoon pepper, and bay leaf. Cook until celery root is tender, 15 to 20 minutes.

4. Season cod with salt and pepper; nestle into soup. Reduce heat to medium-low; simmer gently 5 to 7 minutes until cod flakes apart when gently prodded with paring knife and registers 140 degrees.

5. Off heat, discard bay leaf. Stir in parsley and lemon juice; add salt and pepper to taste. Break up any large pieces of cod. Sprinkle bowls with crisp bacon before serving.

- From Paleo Perfected (America's Test Kitchen, 2016).

Per serving: 297 calories, 43 grams protein, 19 grams carbohydrates, 7 grams sugar, 4 grams fat, 101 milligrams cholesterol, 712 milligrams sodium, 3 grams dietary fiber.