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Fish Soup

Yields5 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

 2 fillets of white fish (hake, monkfish, or any fish of your preference)
 ½ onion
 3 carrots
 ½ red pepper
 1 garlic clove
 1 leek
 1 handful of fresh parsley
 1 large grated tomato
  cup rice
 fish stock
 olive oil

Finely cut the vegetables.


In a pan with a drizzle of olive oil, sauté the vegetables for 7-8 minutes. Add the grated tomato, parsley and fish stock.


When it starts to boil, add the rice and cook for 18-20 minutes. With 10 minutes of cooking left, add the fish cut into pieces and add salt to taste.


Serve hot in individual bowls.

Nutrition Facts

Servings 5