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Donna S
Breton fish soup with fennel and lentils
A tasty French recipe. The main course contains the following ingredients: fish, olive oil, red onion (in strips), fennel tubers (in strips), fish stock tablets, cod fillet, lentils ((400 g), drained), fruits de mer (crustaceans and shellfish and 150 g) .
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Ingredients
Directions
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Heat oil in a large pan.
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Onion and fennel, shoveling for 3 min.
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Fold fish stock tablets on top and pour 1 liter of boiling water.
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Place fish in it.
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Bring the soup to the boil and heat for 3 minutes.
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Divide fish with a fork into pieces.
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Stir in the lentils and seafood and heat for 2 minutes on low heat.
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Season with salt and pepper.
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Tasty with brown baguette and lightly salted butter..
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Nutrition
190Calories
Sodium10% DV240mg
Fat11% DV7g
Protein40% DV20g
Carbs4% DV12g
Fiber36% DV9g
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