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Fish Soup with Tomatoes and Mushrooms
Source: dLife

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

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 1 Meat , 1/2 Milk , 1/2 Starch , 1 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

2 tbsp  unsalted butter
1 each  medium onions
1 each  medium garlic cloves
1 each  small red bell peppers
0 1/2 tsp  sugar
1 pinch  tabasco sauce
0 1/4 cup  white all purpose flour
2 1/2 cup  homemade fish stock
14 oz  Tomatoes, chopped, choice, canned, FS
4 oz  Mushrooms, drained, can
1 1/4 cup  whole milk
8 oz  white fish, scrod
4 oz  haddock fillet
12 each  Mussels, blue, raw, medium
1 pinch  salt and pepper
1 pinch  chopped parsley
Directions
  1. Melt the butter in a large heavy pan and cook the chopped onion and crushed garlic gently (softened, not browned).
  2. Add the chopped red pepper, season with salt, pepper, sugar and Tabasco sauce.
  3. Sprinkle flour over and cook gently for 2 minutes, stirring.
  4. Slowly stir in the stock and add the canned tomatoes, with their juices and the mushrooms.
  5. 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.
  6. 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.
  7. Adjust the consistency with a little extra fish stock or milk, if necessary.
  8. Check the seasoning.
  9. Ladle soup into warm bowls and garnish with chopped parsley.

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