Directions:
- Place fish, water and salt in large saucepan.
- Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
- Fish is done when flesh is opaque. Remove immediately and when cool enough to handle, break into bite-size pieces.
- Reserve until rest of soup is ready.
- Skim any foam off fish stock.
- Add potatoes, onion, celery and pepper; cover and bring to boil.
- Reduce heat and simmer until tender.
- Return fish to pan.
- Pour in milk and heat through without boiling.
- Taste and adjust seasoning.
- Swirl in butter.
- Transfer to heated tureen or soup bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.41 Kcal (730 kJ) | ||
| Calories from fat | 34.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 51.81mg | 17% | |
| Sodium | 620.52mg | 26% | |
| Potassium | 588.44mg | 13% | |
| Total Carbs | 18.27g | 6% | |
| Sugars | 6.11g | 24% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 15.13g | 30% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.7mg | 4% | |
| Calcium | 108.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 44.7 Kcal (187 kJ) | ||
| Calories from fat | 8.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.98g | 6% | |
|---|---|---|---|
| Cholesterol | 13.28mg | 17% | |
| Sodium | 159.03mg | 26% | |
| Potassium | 150.81mg | 13% | |
| Total Carbs | 4.68g | 6% | |
| Sugars | 1.56g | 24% | |
| Dietary Fiber | 0.74g | 12% | |
| Protein | 3.88g | 30% | |
| Vitamin C | 0.9mg | 6% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.2mg | 4% | |
| Calcium | 27.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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