Fish, prawn and potato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks; trimmed and washed, | |
| ; (or 1 onion, peeled | ||
| ; and sliced) | ||
| 2 | Cloves garlic; peeled and crushed | |
| 500 | grams | Ripe tomatoes; peeled and chopped, |
| ; (or 1 X 415 g can | ||
| ; peeled tomatoes) | ||
| 1 | cup | Dry white wine |
| 1½ | cup | Water |
| ¼ | teaspoon | Dried turmeric |
| ½ | teaspoon | Dried oregano |
| 1 | pinch | Fennel seeds; (optional) |
| 3 | Medium-sized potatoes | |
| 1 | 1 kilogram thick ling or gemfish fillets; skinned and chopped | |
| ; into suitable sized | ||
| ; chunks | ||
| 1 | kilograms | Raw king prawns; peeled and |
| ; de-veined | ||
| 2 | tablespoons | Chopped fresh parsley |
| Salt and freshly ground black pepper | ||
Directions
Slice leeks, discarding the green section. Cook the leeks (or sliced onion) gently in olive oil in a large saucepan until soft and glossy. Add the garlic, tomatoes, wine, water, turmeric, oregano, and fennel seeds (if used). Simmer 15 minutes. Peel potatoes and cut each into 6 or 8 chunks, add to soup, and cook for about 10 minutes. Now add the chunks of fish and the peeled prawns and simmer until cooked, about 5 minutes, adding more water if necessary. Season with salt and pepper and serve sprinkled generously with chopped fresh parsley. Serves 6 to 8 Converted by MC_Buster.
Per serving: 379 Calories (kcal); 2g Total Fat; (7% calories from fat); 7g Protein; 51g Carbohydrate; 0mg Cholesterol; 104mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.