Traditional Fish Soup With Vegetables
Traditional Fish Soup With Vegetables

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 30 minutes
  • Prep: 10 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 351kcal (18%)
  • 525mg (22%) Sodium
  • 41g Carbs
  • 6g Fiber
  • 7g (11%) Fat
  • 2g (8%) Saturated Fat
  • 6g Sugars
  • 32g Protein
  • 85mg (8%) Calcium
  • 3mg (19%) Iron
351kcal (18%)525mg (22%)41g6g7g (11%)6g32g2g (8%)

This savory seafood stew takes just 20 minutes to make!

Ingredients:

  • 6 cups low-sodium, nonfat chicken or vegetable broth (or water)
  • 4 small red potatoes (about 1 pound), cut into 1-inch chunks
  • 2 celery stalks, chopped
  • 2 carrots, sliced into rounds
  • 2 small zucchini, halved lengthwise and cut into 1/2 -inch-thick slices
  • 1/2 cup chopped onion
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons olive oil
  • 1 pound white fish fillets (cod, red snapper, halibut or sea bass or a combination), cut into 1-inch pieces
  • Salt
  • Pepper
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Directions:

Directions

1. In a large stockpot, combine broth, vegetables, thyme, bay leaves and olive oil over medium-high heat.
2. Bring to a boil and cook 5 minutes.
3. Add fish, reduce heat and simmer 5 minutes, until vegetables are tender and fish is cooked through.
4. Discard thyme sprigs and bay leaves, season with salt and pepper and serve hot.

Nutritional information includes 1/8 teaspoon of added salt per serving.

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