Basil Fish Soup

Ingredients

• 400 g White fish fillets (e.g., cod or hake) (cut into 2‑3 cm pieces)
• 30 g Fresh basil (leaves only, coarsely chopped)
• 1 Medium onion (finely chopped)
• 3 Garlic cloves (crushed)
• 400 g Canned crushed tomatoes (no added salt)
• 800 ml Vegetable broth (low sodium)
• 2 c. à soupe Lemon juice (fresh)
• 2 c. à soupe Olive oil
• 1 c. à café Salt (or to taste)
• ½ c. à café Ground black pepper (to taste)

Instructions

1. Prepare the ingredients

   Rinse the fish and cut into 2‑3 cm pieces. Finely chop the onion, crush the garlic, and coarsely chop the basil.

   Time: PT5M

2. Sauté aromatics

   Heat olive oil in the pot over medium heat. Add the onion and garlic, sauté for 3 minutes until translucent.

   Time: PT3M

   Temperature: Medium heat

3. Add tomatoes and broth

   Stir in the crushed tomatoes, vegetable broth, salt and pepper. Bring to a gentle boil then reduce the heat.

   Time: PT5M

4. Cook the fish

   Add the fish pieces to the soup, cover and simmer gently for 10 minutes, or until the fish is opaque and flakes easily.

   Time: PT10M

5. Finish with basil and lemon

   Remove the pot from heat. Stir in the chopped basil and lemon juice. Taste and adjust seasoning if needed.

   Time: PT2M

6. Serve

   Pour the hot soup into bowls, garnish with an extra basil leaf if desired. Serve immediately with naan bread or basmati rice.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

22 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g