Fish and Potato Soup with Tomato

Fish and Potato Soup with Tomato

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Servings: 6
Calories: 139


  • 1 lb fish heads tails, bones and trimming
  • 1 large onion
  • 1 bay leaf
  • 1/2 tsp salt
  • 1 good grinding of black pepper
  • 1 large potato peeled and diced, reserve the skin
  • 32 floz chicken stock
  • 2 tbsp parsley chopped
  • 2 tbsp tomato puree paste
  • 1 oz fresh or frozen peas
  • 10 stuffed olives
  • 4 oz fillet of fish skinned and boned
  • parsley for garnish
  • 1 lemon sliced


  • Put fish trimmings, onion, bay leaf, salt, pepper and potato skin into a large saucepan containing the chicken stock.
  • Bring to the boil and gently simmer for approximately 30 minutes.
  • Strain the liquid off into a clean saucepan and add diced potato, parsley, tomato puree, peas and olives.
  • Cut fillet of fish into 2.5cm (l in) pieces and add to liquid.
  • Cook on a very low heat for 10 minutes.
  • Serve very hot garnished with a little more parsley and the lemon slices.
Calories: 139 kcal
Carbohydrates: 17 g
Protein: 11 g
Fat: 3g
Saturated Fat: 1 g
Cholesterol: 27 mg
Sodium: 547 mg
Potassium: 491 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 217 IU
Vitamin C: 22 mg
Calcium: 32 mg
Iron: 1 mg
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