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EatSmarter exclusive recipe

Fast Fish Soup

with Vegetables

Fast Fish Soup

Fast Fish Soup - Ready-to-eat on a gourmet level

88
calories
Calories
15 min.
Preparation
20 min.
Ready in
easy
Difficulty

Ingredients

for 2 servings
½ red Bell pepper
1 small Carrot (about 50 grams)
1 Shallot
1 teaspoon Canola oil
Salt
Pepper
1 ¼ cups Fish stock
4 ounces Haddock fillet
Worcestershire sauce
1 sprig flat-leaf Parsley
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Teaspoon, 1 Pot (with lid), 1 Wooden spoon, 1 Measuring cups, 1 Ladle, 1 Paper towel

Preparation steps

Fast Fish Soup preparation step 1
1

Remove seeds from the bell pepper half, rinse, dry and cut crosswise into thin strips.

Fast Fish Soup preparation step 2
2

Peel carrot, halve lengthwise and cut into thin slices. Peel shallot and chop very finely.

Fast Fish Soup preparation step 3
3

Heat oil in a pot over medium heat. Sauté bell pepper, carrot and shallot, stirring, for 1 minute. Lightly season with salt and pepper.

Fast Fish Soup preparation step 4
4

Pour fish stock into the pot, bring to a boil, cover and cook over medium heat for 5 minutes.

Fast Fish Soup preparation step 5
5

Meanwhile, rinse fish fillet, pat dry and cut into bite-sized pieces. Add to the soup and simmer until opaque throughout, about 5 minutes.

Fast Fish Soup preparation step 6
6

Rinse parsley, shake dry and pluck leaves.

Fast Fish Soup preparation step 7
7

Season soup to taste with Worcestershire sauce, salt and pepper. Stir in the parsley and serve. 

Additional advice