Add the onion and pepper wedges. Add the sausage slices. Sear on all sides. Add the fish pieces. Sprinkle with spice blend and stir. Add the tomatoes after a couple of minutes of sauteing the veggies.

Deglaze with ouzo and a squeeze of lemon. (Don't skip this step. It's the most important part of the dish. See Notes and Tips on the website for low-carb product recommendation.) Add the stock, olives and feta cheese. Cover and simmer on low heat for about 2 to 3 minutes, just until the fish is no longer translucent.

Remove the pan from the cooktop. Garnish with lemon and mint sprigs. You can serve it family or buffet style or plate it. Add a serving of our Cauliflower Mash (faux mashed potatoes) for 3.5 additional net carbs (bringing the total to 12 net carbs). Serve with a dry low-carb white wine.

Best product choices for the ouzo in Europe are: Choris Ouzo from Samara Distillery or 90 proof (45 vol) Ouzo from the Giannatisis Distillery. Likely not available outside of Europe. Best bet is to make your own anise-flavored concoction for cooking. I add about 3 star anise pods to 500 ml of cheap vodka. Shake it and let is sit for a week or so.