In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, until beginning to brown, 3 to 5 minutes. Add the vegetable broth, coconut milk, 1/2 teaspoon salt, marjoram, oregano and ginger. Simmer until reduced to 2 cups, about 5 minutes. Meanwhile, boil rice, drain and toss with a little butter.
Cod: anti-inflammatory, rich in vitamin B-12
Olive oil : contains large amounts of antioxidants, is anti-inflammatory and anti-cancer
Coconut cream : low histamine dairy-free
Shallots : highly anti-inflammatory
Parsley, Marjoram : Low Histamine Foods Rich In Polyphenols
Oregano : rich in luteolin, helps reduce mast cell activation
Rice is gluten free
Ginger : antihistamine, nausea inhibitor and anti-inflammatory.