Directions:
- Chop the onion, celery, red pepper and saute in olive oil until softened.
- Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
- Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
- Add the neufchatel cheese and allow it to melt over low heat.
- Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
- Add the 'cream' mixture to the fish and vegetable/stock mixture.
- Season to taste with salt, lemon pepper, dill and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.94 Kcal (1113 kJ) | ||
| Calories from fat | 121.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.47g | 21% | |
|---|---|---|---|
| Cholesterol | 46.96mg | 16% | |
| Sodium | 208.23mg | 9% | |
| Potassium | 990.87mg | 21% | |
| Total Carbs | 11.13g | 4% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 26.34g | 53% | |
| Vitamin C | 75.3mg | 126% | |
| Calcium | 67mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.36 Kcal (244 kJ) | ||
| Calories from fat | 26.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.96g | 21% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 16% | |
| Sodium | 45.7mg | 9% | |
| Potassium | 217.44mg | 21% | |
| Total Carbs | 2.44g | 4% | |
| Sugars | 1.03g | 19% | |
| Dietary Fiber | 0.83g | 15% | |
| Protein | 5.78g | 53% | |
| Vitamin C | 16.5mg | 126% | |
| Calcium | 14.7mg | 7% | |
* 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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