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Seafood Soup Recipe
|Fish stock||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Small fish/Fish trimmings as heads, tails and bones of mild ocean fish / lobster and shrimp shells||1 1⁄2 Pound, cleaned|
|Cold water||3 Cup (48 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Clam juice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1738 Calories from Fat 725
% Daily Value*
Total Fat 81 g124%
Saturated Fat 39.3 g196.4%
Trans Fat 0 g
Cholesterol 516.9 mg
Sodium 6201.1 mg258.4%
Total Carbohydrates 124 g41.3%
Dietary Fiber 11.3 g45.1%
Sugars 7.2 g
Protein 122 g244.2%
Vitamin A 125.6% Vitamin C 28.1%
Calcium 15% Iron 8.2%
*Based on a 2000 Calorie diet
Combine water, vegetables, and wine in heavy saucepan.
Tie bay leaf, peppercorns, and parsley in small piece of cheesecloth.
Add seasonings and fish to water and vegetables; bring to boil over moderate heat.
Cook, uncovered, 20 to 30 minutes.
Strain stock; add clam juice.