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Fish Soup

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Ingredients
  Sea fish 1 Pound
  Onions/The white part of 2 leeks 2
  Carrot 1
  Tomato puree 4 Tablespoon
  White wine 4 Cup (64 tbs)
  Garlic 2 Clove (10 gm)
  Olive oil 3 Tablespoon
  Vermicelli/Shell-shaped vermicelli 2 Ounce
Directions

Cook the chopped carrot, onion, and garlic together for 10 minutes in the olive oil; then add the fish cut in slices, and continue cooking for 5 minutes longer.
Pour the white wine and the water over the fish, add a good dash of pepper, and then the tomato puree, some salt, the saffron or the curry; cover the pan and cook gently for 40 minutes.
Press it through a sieve, crushing the fish and vegetables; bring to the boil once more, toss the vermicelli into the soup, cook for 10 minutes and serve piping hot.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Servings: 
4

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4.25
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 502 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 46.5 mg15.5%

Sodium 107.2 mg4.5%

Total Carbohydrates 27 g8.8%

Dietary Fiber 2.4 g9.7%

Sugars 7.2 g

Protein 24 g48.2%

Vitamin A 56.7% Vitamin C 13.9%

Calcium 6.1% Iron 9.9%

*Based on a 2000 Calorie diet

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Fish Soup Recipe