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    You are in: Home / Greek / Very Fishy Soup Recipe
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    Very Fishy Soup

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Pets'R'us's Note:

    Mix and match the seafood to your own liking, with clams, mussels and/or squid. You can substitute the turmeric for 10-12 saffron strands.

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    Units: US | Metric


    1. 1
      Heat the oil in a large pan and fry your celery, leek, onion, garlic and chili for 5 minutes.
    2. 2
      Add tomatoes, bay leaf, turmeric, oregano, white wine and simmer for 5 minutes.
    3. 3
      Add 3 cups of the stock; bring to the boil simmer for another 5 minutes.
    4. 4
      Now add the fish and after 3-4 minutes add the prawns, when they turn pink the soup is ready.
    5. 5
      If you want more liquid add the remaining stock.
    6. 6
      Season with salt and pepper; sprinkle the parsley and basil over the soup.
    7. 7
      Serve good bread with this soup!

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    Ratings & Reviews:

    • on April 28, 2003


      Very delicious, and very Mediterranean! I don't eat shellfish, so I just doubled the amount of white fish, and I used a combination of hake and haddock. I'm also not a big fan of fennel, but Annelie's told me not to leave it out, so I used half a bulb, and it was pretty good. For those of you who like the flavor of fennel, go for the whole bulb. I used vegetable stock (made from powder) and added some cream at the end, heavenly!

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    Nutritional Facts for Very Fishy Soup

    Serving Size: 1 (420 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 376.8
    Calories from Fat 129
    Total Fat 14.4 g
    Saturated Fat 2.2 g
    Cholesterol 131.1 mg
    Sodium 516.4 mg
    Total Carbohydrate 17.0 g
    Dietary Fiber 4.4 g
    Sugars 5.7 g
    Protein 39.5 g

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