Very Fishy Soup

By Avera

Ingredients
  • 3 tablespoons olive oil

  • 1 stalk celery, finely chopped

  • 1 leek, cut into thin rings

  • 1 fennel bulb, quartered,tops and core removed,then cut into thin strips

  • 1 red onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 red chili pepper, seeds removed and finely cut

  • 1 (14 ounce) can chopped tomatoes

  • 1 bay leaf

  • 1/2 teaspoon turmeric

  • 1 teaspoon dried oregano

  • 1/2 cup white wine

  • 3-4 cups fish stock or vegetable stock or chicken stock

  • 1 1/2 lbs white fish fillets, approx

  • 8 large raw prawns, shelled or with shells left on

  • salt

  • white pepper

  • 2-3 tablespoons chopped parsley

  • 2-3 tablespoons chopped basil

Directions
  1. Heat the oil in a large pan and fry your celery, leek, onion, garlic and chili for 5 minutes.

  2. Add tomatoes, bay leaf, turmeric, oregano, white wine and simmer for 5 minutes.

  3. Add 3 cups of the stock; bring to the boil simmer for another 5 minutes.

  4. Now add the fish and after 3-4 minutes add the prawns, when they turn pink the soup is ready.

  5. If you want more liquid add the remaining stock.

  6. Season with salt and pepper; sprinkle the parsley and basil over the soup.


Nutritional Facts

Servings
4
Calories 380
Calories from Fat 130 (34%)
Amount Per Serving %DV
Total Fat 14.4g 22%
Saturated Fat 2.3g 11%
Monounsaturated Fat 8.4g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 137mg 45%
Sodium 472mg 19%
Potassium 1370mg 39%
Total Carbohydrate 17.2g 5%
Dietary Fiber 4.4g 17%
Sugars 5.8g
Protein 40.2g

dinner carbs under 45g soup fish fish and seafood fish prawns omega 3 stovetop

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