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Fish Soup Recipe
|Diced celery||1 Cup (16 tbs)|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Parsley sprigs||6 , chopped|
|Onions||2 Medium, diced|
|Fideo pasta||1⁄4 Pound|
|Leeks||2 , chopped|
|Fish||2 Pound (Sea Bass / Black Fish / Cod Fillet / Any Fatty Fish)|
|Diced potatoes||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|White wine||1 Cup (16 tbs)|
|Flour||1 Tablespoon (Adjust Quantity As Needed)|
|Canned tomatoes||29 Ounce (1 Can, 2 1/2 Size)|
Serving size: Complete recipe
Calories 3027 Calories from Fat 722
% Daily Value*
Total Fat 83 g128.2%
Saturated Fat 12.1 g60.5%
Trans Fat 0 g
Cholesterol 471.7 mg
Sodium 2401.2 mg100.1%
Total Carbohydrates 309 g102.9%
Dietary Fiber 43.4 g173.6%
Sugars 51.3 g
Protein 227 g453.7%
Vitamin A 584.7% Vitamin C 317.8%
Calcium 107.8% Iron 210.3%
*Based on a 2000 Calorie diet
Add water or stock, tomatoes, and seasonings.
If desired, 1 cup white wine may be added in place of 1 cup water or stock.
Simmer until vegetables are tender.
Add fide and cook until pasta is tender.
Meanwhile sprinkle fish with salt and roll in flour.
Wrap in cheesecloth and tie ends loosely.
When pasta is cooked, add fish and cook until tender.
Re move fish and flake flesh, discarding skin and bone.
Add flaked fish to soup.