Fish and Rice Soup
|Saturated Fat Acids||2 g|
|Sugar added||0 g|
|Saturated fatty acids/g||2|
|Bread exchange unit||4.5|
Recipe author: EAT SMARTER
Mix saffron with 2 tablespoons of lukewarm water. Peel, rinse and dice the potatoes. Blanch tomatoes, peel, cut in half, remove seeds and finely dice.
Peel and dice onion and garlic. Heat oil in a pot. Sauté until caramelized, watching carefully.
Add diced potatoes and rice to pot and sauté for 2-3 minutes over medium heat. Add wine, diced tomatoes, fish stock, vegetable broth and spices. Simmer for 15 minutes.
Rinse fish under cold water, pat dry and cut into bite-sized pieces. Sprinkle with lemon juice and let stand briefly. Add fish to soup and cook for 5 minutes over low heat.
Rinse parsley, shake dry, remove stems and chop leaves. Season soup with salt and pepper and serve garnished with parsley.