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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fish Soup with Tomatoes and Mushrooms

Source: dLife

This soup has a great variety of fish in it and tastes great.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	294.6

Total Carbs	15.4 g

Dietary Fiber	2.2 g

Sugars	7.5 g

Total Fat	11.9 g

Saturated Fat	4.5 g

Unsaturated Fat	2.3 g

Potassium	642.6 mg

Protein	30.9 g

Sodium	546.5 mg

Dietary Exchanges 11.9 Fat, 1.3 Vegetables, 0.5 Meat, 0.2 Milk, 0.0 Other Carbs, 0.2 Starch, 0.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Melt the butter in a large heavy pan and cook the chopped onion and crushed garlic gently (softened, not browned).
Add the chopped red pepper, season with salt, pepper, sugar and Tabasco sauce.
Sprinkle flour over and cook gently for 2 minutes, stirring.
Slowly stir in the stock and add the canned tomatoes, with their juices and the mushrooms.
Bring to boil over medium heat, stir well, reduce heat and simmer gently until vegetables are soft. Add milk and bring back to boil. Add the fish to pan and simmer for 3 minutes.
Add the mussels and cook for another 3-4 minutes (or until fish is tender, but not breaking up). Discard any mussels that remain closed.
Adjust the consistency with a little extra fish stock or milk, if necessary.
Check the seasoning.
Ladle soup into warm bowls and garnish with chopped parsley.