• 100 g deep sea fish
  • 100 g fish stock or water
  • Himalayan salt or brine
  • ¼ small onion roughly chopped ½ teaspoon onion salt
  • Garlic powder
  • Asparagus (allowed amount)


  • Sauté the onions and asparagus add the garlic powder and fish.
  • Cook the fish through until it is white and add the stock and let simmer for 10 minutes. Blend with a barmix and serve.

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