Asian fish stew (Keto)

 

Makes 6 servings

• 8 to 10 dried black Chinese mushrooms
• ¼ cup soya sauce
• 2 tablespoons Chinese rice wine
• 1 teaspoon chopped fresh ginger
• Black pepper
• 8 ounces medium shrimp, peeled and deveined
• 8 ounces halibut cubed
• 1 tablespoon vegetable oil
• 2 cloves garlic, chopped
• 2 cups diagonally sliced bok choy
• 1½ cups diagonally sliced nappa cabbage
• 1 cup brocoli florets
• 2 cups vegetable broth
• ½ cup bottled clam juice or water
• 2 green onions with tops, sliced

1. Place mushrooms in medium bowl, cover with warm water ; soak 20 to 40 minutes or until soft.
2. Cut off and discard stems ; cut caps into thin slices and set aside.
3. In a small bowl, whisk soya sauce, rice wine, ginger and pepper until well blended ; add shrimp and halibut and marinate at room temperature 10 minutes.
4. Meanwhile, heat oil in Dutch oven or large saucepan over medium-high heat ; add garlic, cook 3 to 5 minutes until softened.
5. Stir in bok choy, cabbage and brocoli.
6. Drain seafood, reserving marinade.
7. Pour prepared vegetable broth, clam juice and reserved marinade into Dutch oven ; bring to a boil over high heat.
8. Reduce heat to low and simmer 5 to 10 minutes until vegetables are crisp-tender ; add seafood and mushrooms and simmer 3 to 5 minutes until shrimp are opaque and fish flakes easily when tested with fork.

Per serving

• 160 calories
• 4 g total fat
• 12 g carbs
• 9 g net carbs
• 3 g dietary fiber
• 18 g protein

BON APPÉTIT