Fish Soup
Shared by: erin
Source: Erin at Plan to Eat
Ingredients
Directions
Warm the fish stock in a large pot over high heat until boiling. Add the tomatoes, zucchini, mushrooms, and garlic. Reduce the heat, cover, and simmer until the veggies are tender, about 10-15 minutes. Add the lemon juice and the herbs and simmer, covered, for another 5 minutes. Stir in the ghee and sea salt and pepper (to taste). Serve with whatever eggs, oils, and avocados are allowed on your GAPS program.