Fish Fillet Soup
This Fish Fillet Soup is one of the most flavorful soups I've tried so far. The soup has a special aroma and tastes absolutely heavenly.
Ingredients
- 10 oz (300g) trout fillet , skinned & boned
- 2 onions , diced
- 5-6 medium potatoes , cut into 1 inch pieces
- 1 tsp fennel seed
- 4 cloves garlic , minced
- 2 tbsp olive oil
- 1/2 tsp paprika
- 14 oz (400g) can pelati tomatoes
- 1 quart (1 liter) water
- fresh juice of 1 orange
- 1 tsp dried thyme
- 3 tbsp fresh celery leaves , chopped
- 1/4 cup light soy sauce
- salt and freshly ground black pepper
Instructions
- In a stock pot heat oil over medium-high heat. Cook onion, garlic, fennel seed and potatoes and saute for about 5 minutes. Add paprika, water and stir.
- Add fish and thyme and bring to boil. Reduce heat, cover and simmer for about 15-20 minutes.
- Puree the tomato can and add to the pot, add soy sauce, pepper and salt and simmer for 5 more minutes. Add orange juice and celery leaves simmer 2 more minutes and remove from heat.
- Serve hot with lemon wedges and freshly baked onion bread.
Nutrition
Serving: 1gCalories: 302kcalCarbohydrates: 37.4gProtein: 18.3gFat: 9.2gSaturated Fat: 1.4gCholesterol: 37mgSugar: 6.8g