Photo: Cala
Fish Soup
32 ingredients
Serves 8
openrecipes
Fish soup with a great depth of flavour, served with rouille & croutons. It can be made the day before and kept overnight in the fridge or freezer.
Estimated Nutrition (whole recipe, rough)
853
Calories
64g
Protein
43g
Fat
51g
Carbs
Counts 19 of 22 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FOR THE SOUP
- 1.5 kg of assorted flakey white fish fillets (e.g. hake, cod)
- 8oz cold water prawns, in the shell (e.g. North Atlantic)
- 3 litres of water
- 4 fish stock cubes
- 150ml olive oil
- 1 large onion chopped
- 4 medium leeks chopped
- 3 medium carrots chopped
- 2 large celery sticks chopped
- 6 large garlic cloves chopped
- 1 large fennel bulb, stalks discarded and bulb chopped
- juice of 1 large orange
- 2 x 400g tins of chopped tomatoes
- 1 small tin tomato paste
- 3/4 pint dry white wine
- 2 or 3 dashes of Pernod (adjust to taste later if required)
- leaves from 1 sprig of fresh thyme
- 3 tsp fresh tarragon chopped
- 3 tsp fresh parsley chopped
- 1/2 tsp saffron strands
- 2 to 3 tsp cayenne pepper (adjust to taste later if required)
- sea salt & freshly ground black pepper
- FOR THE ROUILLE
- 3 tbsp mayonnaise
- 1 clove garlic, crushed
- 1/2 tsp tomoato puree
- pinch of cayenne pepper
- TO SERVE
- 1 slim baguette
- olive oil
- 150g freshly grated Gruyere cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes