Mixed Vegetable and Fish Soup

RECIPESPLUS
10Ingredients
50Minutes
390Calories

Ingredients

US|METRIC
  • 1 2/3 cups fish stock
  • 3/4 cup dry white wine
  • 1 pound potatoes (peeled and cubed)
  • 2/3 pound carrots (peeled and sliced)
  • 2 celery stalks (chopped)
  • 1 leek (small, trimmed and sliced)
  • 2/3 pound monkfish fillet (skinned and cubed)
  • 2/3 pound salmon fillet (skinned and cubed)
  • 2 tablespoons lemon juice
  • parsley sprigs (to garnish)
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    Directions

    1. Place the fish stock, white wine and 1 2/3 cups water in a large pot and bring to a boil. Add the potatoes and a large pinch of salt and boil for 5 mins then add the carrots and boil for an additional 3 mins. Add the celery, leek, fish and lemon juice and simmer for 4-5 mins until the fish is just cooked and the vegetables are tender. Season to taste and serve garnished with fresh parsley.
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    NutritionView More

    390Calories
    Sodium19% DV450mg
    Fat18% DV12g
    Protein61% DV31g
    Carbs10% DV31g
    Fiber20% DV5g
    Calories390Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol60mg20%
    Sodium450mg19%
    Potassium1470mg42%
    Protein31g61%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A260%
    Vitamin C60%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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