Garlicky Fish Soup
|Fish stock||1 Cup (16 tbs) (1 Quantity)|
|Fish fillets||1 Pound, skinned and cut into smallish cubes (Haddock, Cod, Or Whiting, 450 Gram)|
|Canned italian tomatoes||14 Ounce (1 Tin, 400 Gram)|
|Potatoes||2 Medium, finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Dried basil||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Freshly milled black pepper||To Taste|
1 In a large, heavy saucepan or flameproof casserole heat the oil.
2 Add in the diced potato and garlic, and cook for about 5 minutes.
3 Add in the fish stock, the cubes of fish and the contents of the tin of tomatoes.
4 Sprinkle in the basil, along with a squeeze of lemon juice.
5 Simmer the soup gently for 15 minutes.
6 Correct the seasoning.
7 Serve, sprinkled with the chopped parsley.
Calories 286 Calories from Fat 96
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 75.6 mg25.2%
Sodium 429.3 mg17.9%
Total Carbohydrates 26 g8.6%
Dietary Fiber 4.4 g17.8%
Sugars 0.9 g
Protein 25 g50.6%
Vitamin A 27.8% Vitamin C 65.9%
Calcium 13.8% Iron 16%
*Based on a 2000 Calorie diet