Moroccan Fish Soup
- Number of Servings: 12
Ingredients
* Olive Oil, .3 cup * Leeks, 2 leek * Onions, raw, 2 medium (2-1/2" dia) * Celery, raw, 4 stalk, large (11"-12" long) * Garlic, 4 cloves * Parsley, 1 cup * Cilantro, raw, 10 tbsp * *Peppers, sweet, red, fresh, 2 medium (approx 2-3/4" long, 2-1/2" * Crushed Tomatoes, 794 grams * *Potato, raw, 2 large (3" to 4-1/4" dia.) cut into small cubes * Red Wine, 8 fl oz * Pepper, red or cayenne, 1 tsp * Atlantic Salmon (fish), 907 grams, skinned and cubedGround Cloves, a good pinch3 bay leaves1 TBsp. Paprika2 TBsp. Sugar2 good pinches of Saffron2 1/ quarts of waterSalt and pepper to taste
Coarsley grind all vegetables and herbs in food processor, except the potatoes. Heat oil and saute vegetables until translucent (10 minutes). Add the rest of ingredients to the pot, except the fish. Simmer 45 minutes until flavors meld. Add fish and leave on the burner to simmer until just cooked. Add salt and pepper to taste.
Number of Servings: 12
Recipe submitted by SparkPeople user SWEX22.
Number of Servings: 12
Recipe submitted by SparkPeople user SWEX22.
Nutritional Info Amount Per Serving
- Calories: 304.7
- Total Fat: 12.0 g
- Cholesterol: 53.7 mg
- Sodium: 159.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 4.2 g
- Protein: 22.6 g
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