Spanish Fish Soup Recipe

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Ingredients:

Serving

4 medium red bell peppers
4 oz bacon, diced
2 medium onions, chopped
4 garlic cloves, minced
1/3 cup finely chopped fresh parsley
1 strip orange zest (about 2 inches long)
1 tsp chopped fresh thyme
1 bay leaf
1 lb boiling potato, peeled, diced
3 (8 oz) bottles clam juice or 3 cups fish stock
2 cups dry white wine
2 egg yolks
1 tbsp fresh lemon juice (or to taste)
5 tbsp olive oil
2 lbs thick non-oily fish fillets, cut into 1-inch chunks (such as cod, haddock, or scrod)
1 lb shrimp , peeled but tails intact, deveined (or a combination of and scallops) or 1 lb scallops (or a combination of and scallops)
1/8 tsp cayenne pepper
salt & freshly ground black pepper

Directions:

Heat broiler. Place peppers on foil-lined baking sheet and broil 6 inches from heat, turning occasionally, until black and blistered on all sides, 15-20 minutes. Peel peppers and remove stems and seeds; cut into 1-inch dice, reserving juices.
Saute bacon in large casserole over medium heat until golden, about 8 minutes. Drain bacon. Pour off all but 2 T. fat from pan. Add onions to fat and saute until softened, about 5 minutes. Add garlic, two-thirds of the roasted peppers with juice, 1 T. parsley, the orange zest, thyme, and bay leaf. Saute 2 minutes.
Add potatoes, clam juice, and wine to casserole. Boil gently uncovered until potatoes are tender, about 15 minutes.
Process remaining red pepper, a few pieces cooked potato, the egg yolks, and lemon juice in blender or food processor until smooth. While machine is running, add oil in thin steady stream to make mayonnaise.
Heat soup to boiling. Remove and discard orange zest and bay leaf. Add fish to soup. Add a little water if necessary to cover ingredients. Reduce heat and simmer covered until fish is not quite cooked through, about 5 minutes. Add shrimp and reserved bacon and simmer just until shrimp are opaque, about 5 minutes.
Stir large spoonful of hot soup into mayonnaise and stir mixture back into soup. Gently heat, stirring occasionally, until slightly thickened, but do not allow to boil. Add all but 1 t. remaining parsley and the cayenne. Season to taste with lemon juice, salt, and pepper. Ladle soup into wide bowls and sprinkle remaining parsley over servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	602.67 Kcal (2523 kJ)
Calories from fat	316.07 Kcal
		% Daily Value*
Total Fat	35.12g	54%
Cholesterol	110.87mg	37%
Sodium	1092.17mg	46%
Potassium	532.72mg	11%
Total Carbs	47.37g	16%
Sugars	10.3g	41%
Dietary Fiber	4.92g	20%
Protein	11.91g	24%
Vitamin C	98.3mg	164%
Vitamin A	2.7mg	91%
Iron	35.6mg	198%
Calcium	81.2mg	8%

Amount Per 100 g
Calories	139.42 Kcal (584 kJ)
Calories from fat	73.12 Kcal
		% Daily Value*
Total Fat	8.12g	54%
Cholesterol	25.65mg	37%
Sodium	252.65mg	46%
Potassium	123.24mg	11%
Total Carbs	10.96g	16%
Sugars	2.38g	41%
Dietary Fiber	1.14g	20%
Protein	2.75g	24%
Vitamin C	22.7mg	164%
Vitamin A	0.6mg	91%
Iron	8.2mg	198%
Calcium	18.8mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.2

Points
15

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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