Cook Time: 30 min Yield: 4 Servings
• 2 Tbsp grass fed organic ghee
• 4 garlic cloves, peeled, microplaned
• 1 inch hunk of ginger, peeled, microplaned
• 2 shallots, peeled, thinly sliced
• 2 jalapeño peppers, deveined, seeded and minced
• 2 5oz packages organic shiitake mushrooms, sliced
• 3 Tbsp liquid coconut aminos
• 2 16.9 oz or 1 32 oz Dr. Kellyann Low Sodium Classic Chicken Bone Broth
• 3 baby Bok Choy, chopped
• 4 4 oz Halibut Filets
• 8 Tbsp Harissa
Melt 2 Tbsp ghee in a Dutch oven or stock pot over low heat.
Add microplaned garlic and ginger, sliced shallots and minced jalapenos. Cook for 5-8 minutes, until the shallots and jalapenos become soft and translucent. Stirring once every minute to ensure the garlic and ginger do not burn.
Next, add the shiitake mushrooms and 3 Tbsp liquid coconut aminos. Increase heat to medium and cook, until the liquid has completely evaporated, stirring once every minute, for about 8-10 minutes. The mushrooms and onions will be slightly caramelized. Then, add the Dr. Kellyann Low Sodium Classic Chicken Bone Broth. Bring to a boil then, reduce heat to low, cover and simmer for 1 hour.
Meanwhile, chop and wash the Bok Choy. Set aside.
Prepare the Halibut. Cut the Halibut into four equal, 4 oz portions. Cover each filet with 2 Tbsp Harissa and set aside to marinate.After, the soup has been simmering for one hour remove the lid and add the Bok Choy to the pot. Cover and simmer for 20 minutes.
Meanwhile, spray avocado oil in a skillet over medium-high heat and gently place the Halibut fillets into the pan. Sear the fillets for a couple of minutes, reduce the heat to medium, flip and cook for a couple more minutes on the opposite side. If desired, crack some fresh black pepper over the filets.
Ladle soup in large soup bowls making sure you get adequate broth and vegetables in each portion.
Place a Halibut filet on top.