Italian · Dinner
Fish Stew Soup (Gluten-Free)
A rustic Mediterranean fish stew simmered in a tomato and white wine broth with garlic, fennel, and saffron. White fish and shrimp poach gently in fragrant broth until opaque, finished with fresh parsley and bright lemon juice for a complete gluten-free seafood dish.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
329Calories
37.8gProtein
14.1gFat
12.6gCarbs
5.9gSugar
2.8gFiber
783mgSodium
200mgChol
2.3gSat Fat
892mgPotassium
98mgCalcium
2.9mgIron
3.5mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Cut the white fish into chunks, peel the shrimp, mince the garlic, dice the onion, and have the saffron threads ready.
2
Heat olive oil in a medium saucepan over medium heat for 4 minutes, sweating onion and garlic until soft and fragrant.
3
Add canned tomatoes and fish stock, simmering gently over medium-low heat for 8 minutes until the broth deepens in color and flavor.
4
Lower the white fish and shrimp into the broth over low heat for 5 minutes, seasoning with salt and pepper, until opaque.
5
Plate
Stir in lemon juice and parsley, then ladle into a deep bowl with fish and shrimp on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g white fish fillet
- 4.2 oz120g shrimp
- 4 cloves4 cloves garlic
- 11 small onion
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2/3 cup160ml fish stock
- pinch of saffron threads
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon juice
- salt, to taste
- black pepper, to taste
