Blue-eye cod poached in broth with fennel and broccolini (low histamine, lectin, oxalate, carbohydrate)
This blue-eye cod poached in broth is delicious and also low in histamines, lectins, oxalates and carbohydrates, and is dairy-free and gluten-free.
By far, this is one of my favourite recipes developed!
It’s gentle, full of flavour and satisfying.
If this recipe appeals to you, I can create an individualised action plan that is tailored to your specific health needs and will include many more similar recipes.
In addition to this, I work in collaboration with Dr Graham Exelby, a GP who puts the puzzle pieces together, and Dr Valerio Vittone, an epigeneticist who specialises in DNA testing, to fine tune your dietary and health needs.
Dr Graham Exelby: www.mermaidcentralmedicalclinic.com.au
Dr Valerio Vittone: www.drvaleriovittone.com
Blue-eye cod poached in broth with fennel and broccolini
Serves 2
INGREDIENTS
1/2 tbsp ghee
1/2 onion, cut into half-moon slices
2 cloves garlic, crushed
1/2 cup water
1/2 cup coconut cream
1/2-1 bulb fennel, cut into half-moon slices (remove fronds, cut in quarters and then remove core from each quarter)
1 bunch broccolini, thinly sliced (slice through thicker stems so evenly sized)
2 fillets blue-eye cod, cut into chunks
1 tsp salt
2 tbsp caraway seeds, toasted
METHOD
Heat the ghee in a large heavy based pan. Add the garlic and onion and sauté until translucent.
Add the water, coconut cream and fennel to the pan. Cover with the lid and bring to a simmer, cooking until the fennel and onion has softened. Add the broccolini and fish. Cover with the lid and simmer gently, turning the fish over and cooking until it is cooked through on both sides.
Grind the toasted caraway seeds in a mortar and pestle.
Place the vegetables and fish into a bowl and either cover with the broth or reduce the broth to a thicker consistency if desired. Garnish with the caraway seeds.