Keto Fitness Club
Makers 4 portions each contains:
367 Calories / 11.4g Carbs / 37.4g Protein / 16.4g Fat / 2.3g Fibre
As with all UK foods, the carbs listed above are already net carbs. Do not subtract the fibre.
Fridge: 3 - 4 days
Freezer: 3 - 6 months
30ml Olive Oil
100g Shallots, finely sliced
3 Garlic Cloves, finely sliced
100g Red Bell Pepper, finely sliced
60g Chorizo, diced
200ml Stock (chicken / fish) or water
2 tsp Smoked Paprika
1 tsp Pink Himalayan / Rock Salt
1/2 - 1 tsp Chilli Flakes
Handful of Fresh Flat Leaf Parsley, finely chopped (save some for topping)
600g Haddock Fillets (skinless)
Salt & Pepper
Heat the olive oil in a large pan over a low heat.
Add the shallots, garlic, pepper and chorizo. Allow the veg to soften and the oil from the chorizo to seep out.
Meanwhile, break the cauliflower into florets and blitz in a food processor until it resembles rice.
By this point, the oil in the bottom of the pan should be orange. Add the cauliflower rice and combine with the veg & chorizo.
Add the stock / water to the pan, along with the passata, smoked paprika, salt, chilli flakes and parsley. Cover the pan with a lid for a few minutes.
Remove the lid, give the rice a quick mix, and lay the fish on top (we break this into large chunks - some will flake as the dish cooks). Cover the pan with a lid again.
After 6 - 8 minutes, remove the lid and carefully combine the fish with the rice. Season to taste and serve.
Swap the haddock for chicken breast (thinly sliced).