Mediterranean seafood soup
This hearty broth makes a great meal on a winter's day. Use any type of fish you have available and add any other seafood you like as well.
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Method:
- Heat oil in a large pot.
- Add onion, carrot and celery and cook over a low heat until soft but not browned.
- Add garlic, potato, tomato, stock and water and bring to a gentle simmer and cook for 10 minutes.
- Add silverbeet and cook for a further 10 minutes.
- Add the fish, cover with a lid and cook for approximately 5 minutes or until the fish is cooked through.
- Mix lemon juice and parsley through just before serving.
Tips:
Any fish or seafood will work in this recipe. The fish can be filleted with or without the skin or you can use a combination of fish and mussels, prawns, squid, or any other seafood.
- 1 tbspoil
- 1onion, chopped
- 2carrots, chopped
- 2 stalkscelery, chopped
- 2 clovesgarlic, crushed
- 1 x 400g cancrushed tomatoes
- 1 cubevegetable stock
- 3 cupswater
- 2 cupssliced silverbeet
- 500 gfish pieces
- 2 tbsplemon juice
- ¼ cupchopped parsley
- Energy1278kJ
- Total Fat5.5g
- Saturated Fat0.5g
- Total Carbohydrate43.0g
- Sugars9.6g
- Dietary Fibre7.8g
- Protein32.7g
- Sodium350mg
Method:
- Heat oil in a large pot.
- Add onion, carrot and celery and cook over a low heat until soft but not browned.
- Add garlic, potato, tomato, stock and water and bring to a gentle simmer and cook for 10 minutes.
- Add silverbeet and cook for a further 10 minutes.
- Add the fish, cover with a lid and cook for approximately 5 minutes or until the fish is cooked through.
- Mix lemon juice and parsley through just before serving.
Tips:
Any fish or seafood will work in this recipe. The fish can be filleted with or without the skin or you can use a combination of fish and mussels, prawns, squid, or any other seafood.
Ingredients
- 1 tbspoil
- 1onion, chopped
- 2carrots, chopped
- 2 stalkscelery, chopped
- 2 clovesgarlic, crushed
- 1 x 400g cancrushed tomatoes
- 1 cubevegetable stock
- 3 cupswater
- 2 cupssliced silverbeet
- 500 gfish pieces
- 2 tbsplemon juice
- ¼ cupchopped parsley
Ingredients
- 1 tbspoil
- 1onion, chopped
- 2carrots, chopped
- 2 stalkscelery, chopped
- 2 clovesgarlic, crushed
- 1 x 400g cancrushed tomatoes
- 1 cubevegetable stock
- 3 cupswater
- 2 cupssliced silverbeet
- 500 gfish pieces
- 2 tbsplemon juice
- ¼ cupchopped parsley
Nutrition Facts
- Energy1278kJ
- Total Fat5.5g
- Saturated Fat0.5g
- Total Carbohydrate43.0g
- Sugars9.6g
- Dietary Fibre7.8g
- Protein32.7g
- Sodium350mg
Method:
- Heat oil in a large pot.
- Add onion, carrot and celery and cook over a low heat until soft but not browned.
- Add garlic, potato, tomato, stock and water and bring to a gentle simmer and cook for 10 minutes.
- Add silverbeet and cook for a further 10 minutes.
- Add the fish, cover with a lid and cook for approximately 5 minutes or until the fish is cooked through.
- Mix lemon juice and parsley through just before serving.
Tips:
Any fish or seafood will work in this recipe. The fish can be filleted with or without the skin or you can use a combination of fish and mussels, prawns, squid, or any other seafood.
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