Greek · Dinner
Fish Soup with Vegetables (High-Protein)
A Greek-style fish soup simmered with tomatoes, potatoes, celery, and carrots in an olive oil and fish stock broth, brightened with lemon and finished with fresh dill. White fish fillets are poached until opaque and served hot with vegetables and broth spooned over.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
449Calories
51.2gProtein
14.8gFat
34.2gCarbs
6.7gSugar
6.5gFiber
785mgSodium
74mgChol
2.7gSat Fat
1450mgPotassium
130mgCalcium
3.1mgIron
2mcgVitamin B12
28mgVitamin C
gluten-free
mediterranean
protein-rich
high-fiber
low-calorie
low-cholesterol
high-protein
Instructions
1
Prep
Peel and cube the potato; slice the carrot and celery; dice the onion; mince the garlic; cut the fish into large chunks.
2
Heat the olive oil in a medium pot over medium heat and sweat the onion, carrot, and celery for 5 minutes until softened and translucent.
3
Add the garlic and cook over medium heat for 30 seconds until fragrant but not browned.
4
Add the potato, canned tomatoes, and fish stock; bring to a boil, then reduce to medium-low and simmer covered for 15 minutes until the potato is fork-tender. Gently lower the fish chunks into the broth and simmer over medium-low heat for 7 to 9 minutes until the fish is opaque and flakes easily.
5
Plate
Ladle the soup into a bowl, stir in the lemon juice and fresh dill, and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz511g white fish fillet
- 22 small potato (240g)
- 22 carrot (120g)
- 22 celery stalk (80g)
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml fish stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp fresh dill
- salt, to taste
- black pepper, to taste
