Thursday, 19 August 2010

Fish Soup

I had this for lunch yesterday and it knocked my socks off! I had mine with some garlic bread and then whipped 50g of créme fraîche with some dill and garlic to make me feel "cheffy". It's a huge portion and pretty low calorie. With the addition of 2 servings of cheese topped garlic bread and some creme fraiche topping it was a little more calorie dense, but totally worth it for me! I also took the opportunity to take a picture of the garlic bread and added that to the blog.

Fish Soup
Serves: 2

1 onion
1 clove garlic
1/2 red pepper
1 carrot
1 tsp olive oil
1 g saffron
400 g tomatoes
200 ml water
1 cube chicken stock
1 g bay leaf
1 pinch salt
1 g cayenne pepper
200 g pollock

Finely chop the onion and press the garlic. Fry them off in the olive oil until softened.
Peel and grate the carrot and chop the paprika into small pieces. Add these to the pan with a small amount of the water.
Add the saffron and stock cube, slowly adding the water until the cube disolves.
Add the chopped tomatoes and bay leaf and allow to simmer for 15 minutes.
Chop the pollock and add for 5 minutes.
Flavour with the cayenne pepper and salt and serve.

202 calories per serving, 4.3g F, 0.6g SF, 19.4g C, 10.4g S, 5.2g Fb, 22.7g P

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