Traditional Fish Soup With Vegetables
Traditional Fish Soup With Vegetables
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Nutrition Score per serving
Serves: 4
Cook Time: 10 min.
Ingredients
| 6 | c | 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 | c | chopped onion |
| 6 | sprigs fresh thyme | |
| 2 | bay leaves | |
| 2 | t | olive oil |
| 1 | lb | white fish fillets (cod, red snapper, halibut or sea bass or a combination), cut into 1-inch pieces |
| Salt and freshly ground black pepper, to taste |
Instructions
In a large stockpot, combine broth, vegetables, thyme, bay leaves and olive oil over medium-high heat. Bring to a boil and cook 5 minutes. Add fish, reduce heat and simmer 5 minutes, until vegetables are tender and fish is cooked through. Discard thyme sprigs and bay leaves, season with salt and pepper and serve hot.
