Mediterranean Fish Soup Print this recipe Details Serves: 4Number of ingredients: 13To prep: 10 minutesTo cook: 15-18 minutesDifficulty: Easy Nutrition per servingKilojoules: 1341Calories: 321Protein: 34gFat: 14gSaturated Fat: 2.2gCarbohydrates : 8.4gCarbohydrates per 100g: 1.36gFibre: 11.4gSodium: 499mgPotassium: 1022mg Ingredients 450g white fish fillets, cut into chunks 1 tablespoon olive oil 1 small onion, chopped 2 garlic cloves, minced 1 red capsicum, chopped 1 can diced tomatoes, no added salt 4 cups reduced salt, fish or vegetable stock 1 teaspoon dried oregano Juice of 1/2 lemon Salt and pepper to taste Fresh parsley or basil to garnish 4 slices low carb, high fibre toast* Method Heat olive oil in a non-stick casserole pot over medium heat. Sauté onion, garlic, and red capsicum for 4–5 minutes. Add tomatoes and oregano. Cook for 2–3 minutes. Pour in the stock and bring to a gentle boil. Add fish, reduce heat, and simmer for 8–10 minutes until fish is cooked through. Add lemon juice, season with salt and pepper, and garnish with fresh herbs. Ladle soup into 4 separate bowls. Serve each bowl with 1 slice of low carb toast.
