Description
A very tasty, healthy and nutritious fish soup with lots of vegetables is ideal for winter. If you do like soups, try the soup with beetroot and hazelnuts recipe.
Ingredients
Scale
- 1–1.2 kg of cod or any other fish for soup
- 80 ml olive oil
- 1 medium onion, chopped
- 2 zucchini, sliced
- 2 carrots, sliced
- 3 potatoes cut into small cubes
- 1 pepper, cut into small cubes
- 1/2 cup (110 g) carolina rice or sticky white rice
- 1/4 cup chopped celery
- Salt, freshly chopped pepper
- 2 eggs
- juice of 1 1/2 lemons
Instructions
- Clean the fish and cut it into large pieces.
- In a saucepan over medium heat, boil the fish in 2 liters of salted water for 10 ‘.
- Carefully remove and strain the broth so that it does not contain any fish bones.
- In the same saucepan over medium heat, heat the olive oil and sauté the onion for 3 ‘.
- Add the chopped carrots, stir and sauté for another 1΄-2΄.
- Add the pepper and zucchini and sauté for 2΄-3΄.
- Pour a little of the fish broth into the pot, about 100 ml and add the potatoes. Bring to a boil and add the fish broth and rice.
- Simmer for 20΄ until the vegetables and rice are soft.
- Add the fish and celery and let them boil for 10 ‘. Allow to rest.
- In a bowl beat the eggs with the lemon juice with a hand whisk.
- Take a large spoonful of the soup and gradually pour it into the bowl, whisking constantly.
- Remove from the heat and add pepper and a little more lemon if needed.
Notes
Cook’s Tip
For an updated version of the traditional fish soup, skip the avgolemono and blend all ingredients together to a creamy consistency. • Decorate with a celery leaf.
Doctor’s Tip
Cod is a lean fish, a source of phosphorus, niacin and vitamin B12.
- Prep Time: 20'
- Cook Time: 50'
Nutrition
- Serving Size: 1 μερίδα
- Calories: 534
- Sugar: 11 gr
- Fat: 21,1 gr
- Carbohydrates: 32,8 gr
- Fiber: 3,8 gr
- Protein: 52 gr