Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients:

• 1 tablespoon coconut oil, ghee or butter
• ½ cup leek or onion
• 1 clove garlic minced
• ½ cup carrots
• ½ cup celery
• 2 cups vegetable stock
• ¼ cup parsley
• ½ bay leaf
• 1 whole clove
• a few yellow celery tops
• ¾ cup white fish
• 1/8 teaspoon kelp
• 1/8 teaspoon sea salt
• 2 tablespoons parsley, chives

Method:

Chop leeks, mince garlic, thinly slice carrots and celery, chop parsley and celery tops, mince parsley and chives, cube fish.

Sauté leeks and garlic in oil on low heat.

Add carrots and celery sauté for several minutes.

Add broth, cover and simmer to soften vegetables.

Add herbs, spices, and fish.

Simmer for 3 minutes.

Add kelp and salt and remove bay leaf.

Serve with parsley and chives.

Tips:

B.E.D recommends consuming this dish with non starchy vegetables such as ocean vegetables and raw salads.