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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 247.0
  • Total Fat: 5.7 g
  • Cholesterol: 59.5 mg
  • Sodium: 108.8 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 23.6 g

View full nutritional breakdown of Fish soup with potatoes and saffron calories by ingredient
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Fish soup with potatoes and saffron

Submitted by: INGMARIE

Introduction

I used the fish i had in the freezer, you can use all salmon if you like or any fish. I used the fish i had in the freezer, you can use all salmon if you like or any fish.
Number of Servings: 6

Ingredients

    1,5 Lb/680 gr. potato ,peeled and diced
    1 large onion chopped
    1 clove garlic chopped
    7 oz/200 gr celery root chopped
    3 cups water
    2 envelopes chicken bulion (or fish)
    13 oz/370 gr salmon skinned
    3 oz /85gr whiting fillet
    1 Tsp saffron
    1Tsp ground black pepper
    juice from 1/2 lemon
    1/2 cup/1.25 Dl. fresh parsley

Tips

serves 6 @ 2 cup serv.as a lighter meal with a salad
or 4 as dinner.


Directions

Bring water to a boil add the chicken stock,garlic
onion .celery root and potatoes cook on medium until soft cut the fish into dice add fish to the pot cook for a few minutes, mash the fish and potatoes carefully
it should still be a bit chunky, ground the saffron with the salt add to pot with black pepper.add lemon juice
if this is too thick add some water and some salt.
Sprinkle parsley over soup when serving.
This is a fairly thick soup ,if you like it thinner add more broth. Serve with a rustick whole grain bread.

Serving Size: serves 6 as apetizer or 4 as a whole meal






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