← All recipes

🍲 Light Fish and Vegetable Soup

395 kcal · 30 min · 4 servings

Ingredients

• 1 celery stalk
• 1 red bell pepper
• 1 carrot
• 1 stalk leek
• 800 g white fish fillet (e.g. dorade, monkfish, sea bass)
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 800 ml fish stock
• lemon juice
• salt
• pepper (from the mill)
• freshly chopped parsley (for garnish)

Instructions

1. 1. Thoroughly wash the celery, peppers, carrots, and leek.
2. 2. Remove the tough parts from the celery and peel the carrots.
3. 3. Slice the celery into thin rounds.
4. 4. Cut the leek into thin rings.
5. 5. Dice the carrots and peppers into small pieces.
6. 6. Rinse the fish fillets briefly under running water.
7. 7. Pat the fish fillets dry with a kitchen towel.
8. 8. Cut the fish into bite-sized pieces.
9. 9. Peel the onion and garlic.
10. 10. Finely dice the onion and garlic.
11. 11. Heat some oil in a pot.
12. 12. Add the prepared vegetables, onion, and garlic to the pot.
13. 13. Sauté the ingredients over medium heat until they become translucent.
14. 14. Deglaze the mixture with the fish stock.
15. 15. Let the soup simmer gently for about 10 minutes.
16. 16. Add the fish pieces to the soup.
17. 17. Let the fish pieces cook for another 6 to 8 minutes.
18. 18. Season the soup to taste with lemon juice, salt, and pepper.
19. 19. Sprinkle the finished soup with fresh parsley.
20. 20. Serve the soup hot.

Nutrition per serving

• kcal: 395
• Protein: 56 g · Fett/Fat: 11 g · Carbs: 12 g