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This diabetes recipe is delicious to serve with
croutons, and may be made with any firm white fish.
Fish Broth (Serves
6)
Ingredients
- 450 -675 g mixed vegetables,
finely chopped (carrots, shallots, onions, fennel, leeks,
celery, tomatoes, potatoes)
- 4 tbsp olive oil
- 1.2 liter fish stock
- bay leaf and fresh herbs
- 2 garlic cloves
- 675 - 900 g firm white fish
- 1 glass dry white wine
- 2 tbsp chopped parsley
- 150 ml crème fraîche
- pepper and paprika
Preparation
- Toss the vegetables in 2 tbsp of the oil. Add the
stock, herbs, and garlic, and simmer until the vegetables are
cooked.
- Cut the fish into chunks and poach gently in the wine.
Remove the fish form the liquid, whisk in the remaining oil and
add to the stock and vegetables. Sprinkle in the chopped
parsley, flake the fish and add to the soup.
- Just before serving, add the
crème fraîche and heat to just below boiling point. Do not
boil. Season, and add a pinch of paprika in the bowls.
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