Fish Soup with Fennel, Leek and Potato

Fish Soup with Fennel, Leek and Potato

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Fish Soup With Fennel, Leek And Potato With Olive Oil, Leeks, Fennel, Shallots, Salt, Freshly Ground Black Pepper, Small Red Potatoes, Light Coconut Milk, Fish Stock, Salmon, Shrimp, Varnish Clams, Lemon, Red Pepper Flakes, Watercress

The ingredient of Fish Soup with Fennel, Leek and Potato

  1. 3 tablespoons olive oil
  2. 1 leeks medium, sliced
  3. 1 fennel medium, sliced, save tops
  4. 1 shallots sliced
  5. 1 pinch salt
  6. 1 pinch freshly ground black pepper
  7. 6 small red potatoes cut into bite size pieces
  8. 1 1/2 cups light coconut milk canned
  9. 1/2 cup fish stock you can also use water
  10. 1 pound salmon skinned and cut into bite size pieces
  11. 8 ounces shrimp I leave the skin on for extra flavor but you can remove shells
  12. 12 varnish clams
  13. 1 lemon
  14. red pepper flakes or Pinch of Piment du2019Espelette
  15. watercress for topping, optional

The instruction how to make Fish Soup with Fennel, Leek and Potato

  1. Heat your KitchenAidu00ae 3.0-Quart Low Casserole on your Gas Cooktop over medium heat. Add the olive oil, leek, fennel, shallot, salt and pepper. Cook until tender, about 5 minutes, making sure to stir the mixture occasionally.
  2. Add the potatoes, coconut milk and stock. Reduce heat to low, cover the 3.0-Quart Low Casserole and simmer until the potatoes are tender, about 10 minutes.
  3. Add the salmon, shrimp and clams. Cover and simmer for 2 or 3 minutes or until the clams open all the way. Taste the broth and adjust seasoning if necessary. Remove the pot from heat and add chopped fennel fronds, Piment du2019Espelette and watercress. Serve immediately.

Nutritions of Fish Soup with Fennel, Leek and Potato

calories: NutritionInformation
carbohydrateContent: 710 calories
cholesterolContent: 57 grams
fatContent: 145 milligrams
fiberContent: 37 grams
proteinContent: 11 grams
saturatedFatContent: 44 grams
sodiumContent: 22 grams
sugarContent: 410 milligrams
: 6 grams

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