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Greek-Style Fish Soup

Greek-Style Fish Soup
Servings:
6
Total Time:
45 minutes
Active Time:
20 minutes

Ingredients

2 cups carrot sticks
2 stalks celery
1 medium red onion
1 large leek, thinly sliced
1 lb baby yellow potatoes, halved
3 tablespoons extra-virgin olive oil, divided
4 cups no-salt-added chicken stock (or broth)
1 lemon, for zest/wedges
1 bunch fresh Italian parsley, coarsely chopped and divided
1 lb firm white fish (such as cobia, snapper, or tilapia)
1 3/4 teaspoons kosher salt
1 teaspoon pepper

Steps

  1. Preheat 4 quart saucepan on medium-high 2–3 minutes. Cut carrots, celery (1 cup), and onion (1 cup) into 1/2-inch cubes. Slice leek (white part only); halve potatoes.
  2. Place 1 tablespoon oil in pan. Stir in carrots, celery, onion, and leeks. Cook 4–5 minutes, stirring occasionally, or until lightly browned.
  3. Stir in broth and potatoes; bring to a boil. Reduce heat to medium-low and cover. Simmer 18–20 minutes or until potatoes are tender. Zest lemon (1 teaspoon), then cut into wedges. Chop parsley (1 cup). Cut fish into 1-inch cubes (wash hands).
  4. Using potato masher, lightly mash vegetables in pot. Gently stir in fish, lemon zest, 1/2 cup parsley, salt, and pepper. Cover and simmer 4–5 minutes or until fish is opaque and separates easily. Divide soup among serving bowls. Drizzle with remaining 2 tablespoons oil, sprinkle with remaining 1/2 cup parsley; serve with lemon wedges.
Always check fish for bones and cook to an internal temperature of 145°F.

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Nutritional Information

Amount per 1/6 recipe serving: Calories 240, Total Fat 8.00g, Sat Fat 1.50g, Trans Fat 0.00g, Chol 25mg, Sodium 760mg, Total Carb 24g, Fiber 4.00g, Sugars 4g, Protein 21g, Calc 10%, Vit A 0%, Vit C 0%, Iron 10%

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