EatSmarter exclusive recipe

Fast Fish Soupwith Vegetables

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

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Difficulty:easy
Preparation:15 min
Ready in:20 min
Low-sugar
low-carb
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories88 kcal(4%)
Protein13 g(26%)
Fat2 g(3%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

¼red Bell pepper
½small Carrots (about 50 grams)
½Shallots
½ teaspoonsCanola oil
Salt
Pepper
⅝ cupsFish stock
2 ouncesHaddock fillet
Worcestershire sauce
½ sprigsflat-leaf Parsley
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Kitchen Utensils

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

Directions

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1 Remove seeds from the bell pepper half, rinse, dry and cut crosswise into thin strips.
2 Peel carrot, halve lengthwise and cut into thin slices. Peel shallot and chop very finely.
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.
4 Pour fish stock into the pot, bring to a boil, cover and cook over medium heat for 5 minutes.
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.
6 Rinse parsley, shake dry and pluck leaves.
7 Season soup to taste with Worcestershire sauce, salt and pepper. Stir in the parsley and serve. 
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