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SARAH ANNE
Light fish soup
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Ingredients
Directions
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Heat the oil in a large pan and fry the onion until light brown. Add the garlic, orange peel, bay leaves, thyme, saffron and fennel and cook for 5 minutes on low heat.
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Add the tomatoes and herbs and fry for a few minutes until the tomato pieces are soft and fall apart.
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Pour the wine and stock in the pan and bring to the boil. Let the soup simmer gently for about 20 minutes.
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Remove the bay leaf, the thyme and the orange peel and puree the soup with a hand blender.
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Sift the soup over another pan or bowl and bring to the boil again. Season with salt and pepper.
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Put the pieces of fish in the soup and cook for another 10 minutes against the boil.
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Nutrition
180Calories
Sodium0% DV0g
Fat11% DV7g
Protein44% DV22g
Carbs2% DV5g
Fiber0% DV0g
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