Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. meanwhile season the fish with rosemary, dill, parsley, salt and pepper. add the green onions, napa cabbage and carrots to the pot, and place the fish on top. lower the heat to medium low, and cook for 20-25 minutes. never serve fish that is undercooked, so make sure it is cooked completely before serving. serve warm with rice or couscous.

Target recipe: pack chunks of salmon into quart jars. to each quart add 1 tbsp salt and 1 tbsp white vinegar. the vinegar will soften any bones missed. add 1 tbsp olive oil to keep the meat moist. add 1 tbsp catsup for color. seal the jars. leave 2 inch air space for expansion and process in pressure canner at 10 pounds pressure for 90 minutes. drain the oil off when ready to use.