Bring chicken stock to a low boil over medium-high heat.
Meanwhile, combine pork with 1 tsp salt, mix well, and form one inch balls, dropping them into the stock as they're done.
Add shrimp and fish to stock, along with tomato puree, onion, pressed garlic, and 1-2 tsp salt (add more to taste later).
Turn heat to medium-low and simmer for 15 minutes.
Add cauliflower rice and simmer for 15 more minutes.
Remove from heat and use a large spoon or fork to break up the fish planks and disperse through the soup.
Allow to cool before serving.