(Total Time: 30 MIN| Serves: 7)
4 cups fish stock
2 cups prepped hake
2 cups collards
4 rashers bacon, chopped
1 onion, chopped
1 cup button mushrooms, sliced
1 cup celery, chopped
1 cup butternut squash, chopped
¼ cup fresh chopped herbs of choice
1 tbsp. olive oil
salt and pepper
Warm the bacon and oil in your Instant Pot.
Add the onions and mushrooms and soften 5 minutes.
Add the stock, celery, and chicken.
Seal and cook on Stew 10 minutes.
Add the remaining ingredients and seal again.
Cook on Stew 10 more minutes.
Per Serving (Calories 135 | Total Fats 4g | Net Carbs: 4g | Protein 19g |Fiber: 2g)