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Recipe for fish soup with vegetables

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Recipe for fish soup with vegetables

Ingredients

  • two tablespoons essential olive oil
  • ½ cup finely chopped onions
  • 2 teaspoons finely chopped garlic clove
  • ½ cup finely chopped fennel
  • ½ cup coarsely chopped leeks
  • 1 cup carrots diced into cubes about 1/4 inch
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon threaded saffron or 1 teaspoon ground turmeric
  • 4 sprigs fresh thyme or 2 teaspoons dried
  • 1 bay leaf
  • 1 ½ cups fresh fish broth or water
  • 1 cup dry white-colored wine
  • 1 cup crushed canned tomato plants
  • Salt and freshly ground pepper to taste
  • 1 cup taters diced into cubes about 1/4 inch
  • 1 ¼ cups white-colored-fleshed non-oily fish. like monkfish, tile fish, cod or any mixture of them, reduce cubes of just one inch
  • ½ pint ocean scallops (decline in half crosswise if too big)
  • ½ cup light or heavy cream
  • ¼ cup chopped fresh tulsi or parsley
  • Dietary analysis per serving (4 servings)

    287 calories 14 grams fat 4 grams saturated fats 6 grams monounsaturated fat 1 gram polyunsaturated fat 17 grams carbohydrates 3 grams soluble fiber 5 grams sugars 17 grams protein 52 milligrams cholesterol 1012 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. Heat the oil inside a kettle or perhaps a large saucepan over medium heat and add some onions, garlic clove, fennel, leeks and carrots. Prepare, stirring frequently, over medium high temperature before the mixture is wilted. Don't brown.
    2. Add some pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomato plants, pepper and salt to taste. Provide a boil, then reduce heat and simmer for five minutes.
    3. Add some taters. Provide a simmer, cover carefully, and prepare or simmer for ten minutes.
    4. Add some fish and also the scallops. Look for seasoning. Simmer for several minutes don't overcook. Add some cream, provide a boil, remove from heat, add some tulsi and serve immediately using the croutons.

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