Greek · Dinner
Greek Fish Soup (Low-Calorie)
A light Aegean-style fish soup built on white fish fillet simmered in a lemon-brightened tomato-vegetable broth with fennel, celery, and potato. Olive oil is kept minimal and no cream or thickener is used, giving a clean, herbaceous, citrus-forward broth that stays well within a lower-calorie remit while keeping classic Greek psarosoupa character.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
298Calories
36.2gProtein
7.2gFat
19.8gCarbs
6.9gSugar
3.8gFiber
682mgSodium
91mgChol
1.3gSat Fat
1180mgPotassium
85mgCalcium
2.1mgIron
2.4mcgVitamin B12
32mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut the white fish fillet into 2-3 chunks and dice the potato, carrot, fennel, celery, onion, and tomato into small even pieces.
2
Heat
Warm olive oil in a medium saucepan over medium-low heat. Sweat onion, celery, and fennel for 4 minutes until softened, then add potato, carrot, tomato, fish stock, and water.
3
Heat
Bring to a gentle simmer over medium heat for 12 minutes until potato is fork-tender. Lower heat to low and gently slide fish chunks into broth.
4
Heat
Poach over low heat for 5 to 6 minutes until fish turns opaque and flakes easily with a fork. Stir in lemon juice, parsley, salt, and pepper off heat.
5
Plate
Ladle the soup into a bowl, arrange the fish pieces on top, and serve with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 cup480ml fish stock
- 1 cup240ml water
- 1/2 cup70g potato
- 1/2 cup60g carrot
- 1/2 cup50g fennel
- 4 tbsp30g celery
- 4 tbsp40g onion
- 1/2 cup90g tomato
- 2 tsp10ml olive oil
- 2 tbsp30ml fresh lemon juice
- 2 tsp6g fresh parsley
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 lemon wedge, for serving
