Cooking time: 30 minutes yield: 4 parts
raw material:
• 2 tablespoons grass-fed organic ghee
• 4 cloves of garlic, peeled and finely grated
• 1-inch chunk ginger, peeled and finely grated
• 2 shallots, peeled and thinly sliced
• 2 jalapeños, deveined, deseeded and chopped
• 2 5-ounce packages of organic shiitake mushrooms, sliced
• 3 tablespoons liquid coconut aminos
• 2 16.9 oz or 1 32 oz Dr. Kellyann Low Sodium Classic Chicken Bone Broth
• 3 small bok choy, chopped
• 4 4 oz halibut fillets
• 8 tbsp harissa
instruct:
Melt 2 tablespoons of ghee in a Dutch oven or stock pot over low heat.
Add the micro-grated garlic and ginger, sliced shallots, and minced jalapeños. Cook for 5-8 minutes, until shallots and jalapeños are soft and translucent. Stir every minute to make sure the garlic and ginger don’t burn.
Next, add the shiitake mushrooms and 3 tablespoons of liquid coconut aminos. Reduce heat to medium and cook until liquid has evaporated, stirring every minute, for about 8-10 minutes. The mushrooms and onions will caramelize slightly. Then, add Dr. Kellyann Low Sodium Classic Chicken Bone Broth. Then bring to a boil, reduce heat to low, cover and cook for 1 hour.
Meanwhile, chop and wash the cabbage. on hold.
Prepare the halibut. Quarter halibut into 4-ounce portions. Cover each fillet with 2 tablespoons harissa and set aside to marinate. After the soup has simmered for an hour, remove the lid and add the cabbage to the pot. Cover and cook for 20 minutes.
Meanwhile, spray a skillet with avocado oil, heat over medium-high heat, and gently place the halibut fillets in the skillet. Fry the fillets for a few minutes, reduce the heat to medium, turn over and fry for a few more minutes on the other side. Sprinkle some fresh black pepper over the fillets, if desired.
Ladle soup into large soup bowls, making sure there is plenty of broth and vegetables in each serving.
Arrange halibut fillets on top.
