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Fish Soup

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
4 tablespoons olive oil
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1 medium onions
chopped
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3 cloves garlic
minced
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4 cans clams
minced
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4 cups tomatoes
peeled and chopped
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1 cup carrots
finely chopped
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2 cups celery
finely chopped
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1 teaspoon salt
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½ teaspoon dry mustard
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½ teaspoon oregano
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½ teaspoon paprika
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4 each bay leaves
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1 ½ pounds shrimp
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1 pound scallops
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2 cans beef stock
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2 cans chicken broth
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4 cans water
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1 pound haddock
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1 pound fish, cod
cut into bite size
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Ingredients

Amount Measure Ingredient Features
6E+1 ml olive oil
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1 medium onions
chopped
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3 cloves garlic
minced
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4 cans clams
minced
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946 ml tomatoes
peeled and chopped
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237 ml carrots
finely chopped
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473 ml celery
finely chopped
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5 ml salt
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2.5 ml dry mustard
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2.5 ml oregano
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2.5 ml paprika
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4 each bay leaves
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680.4 g shrimp
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453.6 g scallops
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2 cans beef stock
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2 cans chicken broth
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4 cans water
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453.6 g haddock
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453.6 g fish, cod
cut into bite size
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Directions

Sauté onion, garlic, olive oil in heavy pan until golden.

Add clams, tomatos, carrots, celery, broth, water and spices.

Simmer for about 1 hour.

Add fish and scallops.

Let come to a boil.

Add shrimp.

Let it come to a boil until fish flakes with a fork.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 823g (29.0 oz)
Amount per Serving
Calories 73725% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 509mg 170%
Sodium 1893mg 79%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 19%
Sugars g
Protein 224g
Vitamin A 157% Vitamin C 60%
Calcium 34% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
 

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