Pepper and Fish Soup
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
302
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calories | 302 kcal | (14 %) | ||
Protein | 41.9 g | (43 %) | ||
Fat | 9.9 g | (9 %) | ||
Carbohydrates | 10 g | (7 %) |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 8 Red Bell pepper
- 1 little, green Bell pepper
- 250 grams tomatoes
- 4 onions
- 2 large garlic cloves
- 3 Tbsps olive oil
- 750 milliliters Instant vegetable broth
- Salt freshly ground pepper
- 1 tsp Cumin
- 750 grams fish fillets
- Vinegar
- 1 Tbsp chopped parsley
Preparation steps
1.
Quarter peppers, remove seeds and ribs and rinse. Peel 7 red peppers and chop coarsely. Blanch tomatoes in hot water for 1 minute, rinse in cold water, peel and cut into small pieces.
2.
Peel onions and garlic and dice. Heat olive oil in a pot. Saute onions and garlic for few minutes. Add tomatoes and peeled peppers and simmer for 5 minutes. Add broth and season with salt, pepper and cumin powder. Cover and simmer for 20 minutes.
3.
Dice remaining peppers. Rinse and pat dry fish, cut into bite-sized pieces. Puree soup and add diced peppers and fish, simmer for about 6-8 minutes on low heat. Season with salt, pepper and vinegar and serve sprinkled with parsley.