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Seafood Soup Recipe
|Bones||3 (From Sole)|
|Water||1 Cup (16 tbs)|
|Leek||1 (White Part Only)|
|Olive oil||1 Tablespoon|
|White fish||1 Pound|
|Garlic||1 Clove (5 gm)|
|Dill weed||1⁄8 Teaspoon|
|Cognac/Pernod||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Vermicelli||1 Cup (16 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Calories 620 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 84.5 mg
Sodium 395.6 mg16.5%
Total Carbohydrates 69 g23.1%
Dietary Fiber 6.2 g24.7%
Sugars 9.1 g
Protein 37 g73.3%
Vitamin A 89% Vitamin C 138.3%
Calcium 43.3% Iron 39.4%
*Based on a 2000 Calorie diet
1.Ina pan, heat water and add fish bones, mushrooms, parsley and onion and cook unti boiled.
2.Let the ingredients boil for 3 minutes.
3.Drain and take out fat deposits if any.
4.Dice the carrot, celery, leek and tomatoes into pieces of an inch.
5.In a seperate pan, heat olive oil and put the fish and vegetables in it.
6.Stir for 2 minutes continuously and put thyme, bay leaf, garlic, turmeric and dill.
7.Put cognac or Pernod and heat.
8.Pour white wine and cook for 2 more minutes.
9.Put the fish stock, salt and pepper in the pan and cook for 15 more minutes.
10.In a separate pan, cook vermicelli by following the packet instructions.
11.Put the soup in bowls, add vermicelli and garnish with Parmesan cheese.