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🍽️ Quick Fish Soup

88 kcal · 30 min · 4 servings

Ingredients

• 0.5 red bell pepper
• 50 g small carrots (1 small carrot)
• 1 shallot
• 1 tsp rapeseed oil
• salt
• pepper
• 300 ml fish stock (jar)
• 100 g cod fillet
• Worcestershire sauce (to taste)
• 1 sprig flat-leaf parsley

Instructions

1. 1. Remove the stem and seeds from half of the bell pepper.
2. 2. Wash the bell pepper thoroughly.
3. 3. Cut the bell pepper into thin strips.
4. 4. Wash the carrot.
5. 5. Remove the ends of the carrot.
6. 6. Peel the carrot.
7. 7. Cut the carrot in half lengthwise.
8. 8. Slice the carrot halves into thin rounds.
9. 9. Peel the shallot.
10. 10. Dice the shallot very finely.
11. 11. Pour the oil into a pot.
12. 12. Heat the oil.
13. 13. Add the pepper strips to the pot.
14. 14. Add the carrot slices to the pot.
15. 15. Add the shallot cubes to the pot.
16. 16. Set the heat to medium.
17. 17. Sauté the vegetables while stirring.
18. 18. Cook the vegetables for 1 minute.
19. 19. Lightly salt the vegetables.
20. 20. Lightly pepper the vegetables.
21. 21. Pour the fish stock into the pot.
22. 22. Bring the soup to a boil.
23. 23. Cover the pot.
24. 24. Let the soup simmer gently for 5 minutes.
25. 25. Rinse the fish fillet under cold water.
26. 26. Pat the fish fillet dry with kitchen paper.
27. 27. Cut the fish fillet into bite-sized pieces.
28. 28. Add the fish pieces to the soup.
29. 29. Let the fish cook for about 5 minutes.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Pluck the parsley leaves.
33. 33. Add the Worcestershire sauce to the soup.
34. 34. Season the soup with salt.
35. 35. Season the soup with pepper.
36. 36. Stir the parsley leaves into the soup.

Nutrition per serving

• kcal: 88
• Protein: 13 g · Fett/Fat: 2 g · Carbs: 3 g