SIMPLE FISH STEW
This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg for 3 of your 5 a day
Provided by Sara Buenfeld
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.
- Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.
Nutrition Facts : Calories 346 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 42 grams protein, Sodium 1.7 milligram of sodium
BRETON FISH SOUP
This is a hearty soup with leek, potato and fish chunks. Add some dry white wine at the end for extra flavor.
Provided by Mme M
Categories Chowders
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the leeks thoroughly, and cut the whites only into 1" rounds.
- Peel the potatoes, and cut them into chunks to fit a soup spoon.
- Skin the tomatoes, and deseed them.
- Dice the celery heart into small pieces.
- Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
- Bring to the boil, then simmer for 25 minutes.
- Discard the thyme and the bay leaf.
- Clean the fish, skin it and fillet it carefully. Cut into chunks.
- Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
- Beat the egg yolk with the cream in a bowl.
- Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
- Keep over very low heat, and stir until the broth thickens somewhat.
- Don't boil it!
Nutrition Facts : Calories 443.1, Fat 8.3, SaturatedFat 2.1, Cholesterol 124.8, Sodium 462.1, Carbohydrate 38.2, Fiber 5.8, Sugar 7.8, Protein 52.9
VENETIAN FISH SOUP
Make and share this Venetian Fish Soup recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Put the shrimp shells and the water in a small pot; bring the water to a boil. Reduce the heat and simmer, covered, for 15 minutes. Strain the shrimp stock into a bowl. Discard the shells.
- In a large pot, heat the oil over moderate heat. Add the carrots, onions, fennel, celery, and garlic; cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the wine; cook until it almost evaporates, about 5 minutes. Stir in the shrimp stock, clam juice, tomatoes, red-pepper flakes, 4 tablespoons of the parsley, the thyme, salt, and bay leaves.
- Bring to a boil. Reduce the heat and simmer, partially covered, for 25 minutes. Taste for salt and, if needed, add more.
- Remove the bay leaves.
- Add the fish, shrimp, the remaining tablespoon parsley, and the pepper to the pot and bring to a simmer.
- Simmer until the fish and shrimp are just done, about 2 minutes.
Nutrition Facts : Calories 449.1, Fat 14.5, SaturatedFat 2.2, Cholesterol 245, Sodium 1357.5, Carbohydrate 16.9, Fiber 4.1, Sugar 4.5, Protein 56.2
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