Ingredients:

  • 1 large shallot,  chopped
  • 1 small fennel bulb, chopped
  • 3-4 garlic cloves
  • 3-4 stalk celery, chopped
  • 3-4 large carrots,  chopped
  • 1 cup halved baby tri-color potatoes
  • 1 T ghee or avocado oil
  • 1-2 cartons organic chicken broth
  • 1 bay leaf
  • 1 can  tomato paste (6 oz)
  • 1 can tomato sauce (15 oz)
  • 1 can crushed tomatoes (14 oz)
  • 1 cup white wine
  • 1/2 lb salmon or white fish of your choice
  • 1/2 lb large shrimp (or 2 differing kinds of fish of your choice)
  • 5 fresh basil leaves,  chopped
  • 1/4 cup chopped parsley
  • juice  of 1-2 limes
  • salt and pepper to taste
  • sprinkle of fish sauce
  • herbs of your choice, (1/4-1/2 tsp of each) 21 seasoning salute, basil, oregano, thyme

Here’s How:

  1. Cut up all vegetables and place them aside in piles.
  2. Heat large soup pot and place ghee or oil in it
  3. Add shallots and saute for 5 minutes and then add fennel and garlic for another 5 minutes.
  4. Then add celery for 3 minutes,  carrots for 5 minutes and potatoes for another 7 minutes.
  5. Add chicken broth, wine, tomato ingredients, bay leaf and dried spices.
  6. Heat a skillet, add a tsp of fat, and cook the salmon covered for 4 minutes and flip for another 3 minutes. It doesn’t need to be all the way done yet. When  it cools, remove skin, check for bones and cut into bite sized pieces.
  7. Place shrimp in soup pot and cook for 7 minutes at a simmer.
  8. Add fresh herbs, lime juice, salmon and salt and pepper to taste.