Fish Soup (Chourbat)

Fish Soup (Chourbat)

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Servings: 6
Calories: 304


  • 1 1/2 lb firm fleshed white fish
  • 4 oz onions chopped
  • 4 oz celery chopped
  • 4 oz potatoes diced
  • 2 oz butter
  • 8 oz tomatoes peeled and chopped
  • 1 3/4 pint fish stock or water
  • 4 medium cloves of garlic crushed
  • 3 tbsp parsley chopped
  • Salt and pepper to taste
  • 4 oz soup noodles


  • Skin the fish and remove any bones.
  • Cut into about 2.5cm (l in) pieces.
  • Fry the onions, celery and potatoes in the butter for 5 minutes.
  • Add the tomatoes and allow to cook slowly for another 5 minutes.
  • Pour on the fish stock or water and season.
  • Add the fish pieces, crushed garlic and the chopped parsley and season to taste.
  • Cook at a gentle simmer for 10 minutes.
  • Remove the fish from the liquid but keep warm, then add the noodles to the soup and continue simmering for a further 10 minutes.
  • Serve the soup in bowls with the fish on a side dish.
Calories: 304 kcal
Carbohydrates: 23 g
Protein: 29 g
Fat: 11g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 77 mg
Sodium: 587 mg
Potassium: 771 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 811 IU
Vitamin C: 14 mg
Calcium: 83 mg
Iron: 2 mg
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