Ingredients
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Method
-
Prepare the fish
Clean the fish, cut it into pieces, then sprinkle with salt and lemon juice.
-
Fry the vegetables
Fry the red onion in the oil, then add the carrot, parsley root and pepper.
5 min -
Make the base broth
Pour in the water and simmer over a medium heat, covered, for 15 minutes.
15 min -
Tomato and garlic
Add the tomato and garlic, then cook for a further 5 minutes.
5 min -
Cook the fish
Carefully add the fish to the soup and cook for 8 to 10 minutes, until tender.
10 min -
Season
Season with salt, pepper and the remaining lemon juice, then scatter over fresh parsley and dill.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 975 kcal | 243 kcal |
| Fat | 36 g | 8,9 g |
| of which saturates | 6,9 g | 1,7 g |
| Carbohydrates | 46 g | 12 g |
| Protein | 117 g | 29 g |
| Fibre | 14 g | 3,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion, parsley root. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: fish
For sensitive digestion: onion, garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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