- 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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