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Megan Hunter
Tomato soup with pangasius fillet
A tasty recipe. The main course contains the following ingredients: fish, tomato cubes (a 400 g), chicken stock, red pepper (in strips), shell paste, garlic (in thin slices), pangasius fillet ((frozen), thawed and diced), green pesto, fresh parsley ((bag of 30 g) and finely chopped).
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Ingredients
Directions
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Bring the tomato cubes with the juice to the boil with 500 ml of water, the bouillon tablet, the paprika, the pasta and the garlic.
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Turn down the heat and add the pangasius fillet.
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Heat the soup gently for about 8 minutes, until the fish is just done.
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Spoon the soup into 4 bowls, scoop a spoonful of pesto and sprinkle with parsley to taste.
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Delicious with ciabatta bread..
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Nutrition
505Calories
Sodium2% DV37mg
Fat18% DV12g
Protein64% DV32g
Carbs23% DV68g
Fiber40% DV10g
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