GAPS Halibut in Lemon Thyme Stock
(from greenfood’s recipe box)
Source: Heal Your Gut
Prep time: 10 minutes
Cook time: 10 minutes
Serves 6 people
Categories: STAGE 2
Ingredients
- 1 stalk of fresh lemongrass, Or 3 lemons zested and juiced
- 4 cups chicken or fish stock
- 3-5 cloves garlic, smashed
- 1 bunch fresh thyme sprigs
- 10 peppercorns
- Sea Salt
- 2-4 halibut fillets
- 1 tablespoon ghee
- 2 scallions, chopped
- Cauliflower rice, optional, see recipe
Directions
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If using lemongrass, smash it with a rolling pin or mallet. Cut it into thirds and add to a large pot; add the stock, garlic, thyme, and peppercorns and bring to a boil.
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Salt the halibut and add it to the boiling stock. Cover and turn off the heat. Let stand for 6 to 8 minutes. Strain the broth and divide among bowls; Serve each with a chunk of fish, drizzle of ghee, chopped scallions, and a scoop of cauliflower rice, if desired.
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CAULIFLOWER RICE:
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In your blender, place 1 head of cauliflower cut into florets. Fill the blender with filtered water. Turn the lender to high for 3-5 seconds. Strain with a fine-mesh strainer. Add to chicken stock.