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Cacimbo
Fish soup with chicken meatballs
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Ingredients
Directions
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Heat the olive oil in a soup pan and fry the onion and garlic for about 3 minutes. Extinguish with the wine and cook for 2 minutes.
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Cross the tomatoes and immerse them in boiling water. Rinse them with cold water, clean, remove the seeds and cut the flesh into cubes.
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Add the stock and diced tomatoes to the soup pot and simmer for 10 minutes. Meanwhile, season the mince to taste with salt and pepper and roll small balls.
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Add the chicken balls to the soup and cook for 5 minutes. Then add the seafood and cook for another 3 minutes.
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Divide the soup over bowls and sprinkle with some chives.
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Nutrition
225Calories
Fat17% DV11g
Protein44% DV22g
Carbs1% DV4g
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