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Pink Fish Soup

 

8

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound haddock
or cod fillets
5 cups water
2 each onions
1 each carrots
1 tablespoon parsley leaves
chopped
1 each bay leaves
*
¼ teaspoon thyme
*
6 each peppercorns
*
½ teaspoon salt
Soup
3 tablespoons butter
1 each onions
finely chopped
2 small carrots
finely
2 each leeks
sliced
*
1 each celery stalks
sliced
1 each garlic cloves
crushed
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup tomatoes
canned
1 tablespoon parsley leaves
chopped
½ each shrimp
cooked
*
1 x paprika
to taste
*

Directions

Refrigerate fish fillets while making stock.

Combine all stock ingredients; bring to a boil.

Lower heat and simmer 30 minutes.

Strain and reserve. To make soup, cook, covered over low heat for 5 minutes, the butter, onion, carrot, leek, celery and garlic.

Stir flour into vegetables; blend well.

Add tomato paste and tomatoes, stirring until well mixed.

Add mace or nutmeg and parsley; cover and cook over low heat 10 to 15 minutes.

Add strained stock and fish pieces to vegetables.

Bring to a boil, then simmer for 10 minutes.

Add shrimp and simmer until heated through.

Serve sprinkled with paprika.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 614g (21.7 oz)
Amount per Serving
Calories 25734% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 495mg 21%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 48g
Vitamin A 155% Vitamin C 32%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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