Fish and Potato Soup with Tomato
Ingredients
- 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
Instructions
- 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