Canna Seafood Chowder

2 tablespoons coconut oil
10 shrimp, peeled and deveined
1 onion, diced
2 garlic cloves, minced
1 pound fresh white fish, roughly chopped
1-1/2 cups crab meat, chopped
Daikon radish, peeled and chopped
2 cups vegetable or fish stock
1-1/2 cups cannabis-infused coconut cream (recipe follows)
Sea salt and freshly ground black pepper
4 crisp-fried bacon slices, broken into pieces
 
Melt coconut oil in a large saucepan over medium-high heat. Add shrimp and cook until pink, 2 to 3 minutes per side. Remove from pan and set aside.

Add onion and garlic to pan and saute for about 4 minutes, stirring frequently.

Add daikon and saute for about 5 minutes, stirring frequently.

Add fish and stir for 2 to 3 minutes.

Stir in fish stock, then shrimp and crab.

Cover and simmer 12 to 15 minutes.
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Pour in coconut cream. Season to taste.

To with bacon and serve.
 
Cannabis-Infused Coconut Cream
 
2 13.5-ounce cans organic full-fat coconut cream
1/2 gram cannabis flower or trim
Double boiler
Fine mesh strainer
Cheesecloth or paper coffee filter
 
Combine coconut cream and cannabis in a saucepan over a double boiler and heat over medium heat, stirring often.
 
When it begins to boil, immediately reduce heat and simmer gently for 15 minutes. Do not let it boil.
 
Let cool but do not let harden.
 
Place cheesecloth or coffee filter in fine mesh strainer and place over a jar or bowl. Pour coconut cream through to catch solids. You may have to pour through a couple times before cream runs clear. Squeeze out last drops of coconut cream and discard or compost cannabis and cheesecloth

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