Greek · Dinner
Fish Soup with Vegetables (Low-Chol)
Greek fish stew simmers white fish with potato, carrot, celery, onion and tomato in a lemon-brightened broth finished with olive oil and dill. Leaner than the classic avgolemono version, it skips egg yolk and cream, relying on fresh vegetables and citrus for body. Served warm with crusty bread.
$7
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
389Calories
40.9gProtein
11.9gFat
33.5gCarbs
8.4gSugar
5.9gFiber
352mgSodium
73mgChol
1.9gSat Fat
1580mgPotassium
85mgCalcium
3mgIron
2.1mcgVitamin B12
38mgVitamin C
low-cholesterol
gluten-free
pescatarian
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Peel and cube the potato, slice the carrot and celery, dice the onion and tomato, mince the garlic, and cut the fish into large chunks.
2
Sauté
Heat the olive oil in a medium pot over medium heat and sauté the onion, carrot, celery, and garlic for 4 minutes until translucent.
3
Simmer
Add the potato, tomato, and vegetable stock; bring to a boil, then reduce to medium-low and simmer 15 minutes until potato is tender.
4
Poach
Add the fish to the pot over medium-low heat and poach uncovered 6–8 minutes until opaque and flakes easily.
5
Plate
Stir in lemon juice, dill, salt, and pepper off the heat, ladle into a bowl, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 22 small potato (240g)
- 22 medium carrot (120g)
- 22 celery stalk (80g)
- 11 onion (160g)
- 22 small tomato (160g)
- 2 cup480ml vegetable stock, low sodium
- 4 tbsp4 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh dill
- 2 clove2 clove garlic
- salt and black pepper to taste
