Lemon & Herb Light Fish Broth
This recipe is extremely filling as it is high in protein but gives you a break from high animal fat. At just 3.5g of carb for a large plate of soup, this constitutes a meal in itself. Great potassium content from the celery and good fats from the fish. I used just prawns and white fish for lightness and I like the crunch from the celery. Herbs are dense in minerals and very alkaline to balance the acidity of the fish. This recipe packs a punch with 30g of parsley and you can add more if you wish.
Makes 2 servings
ONE Serving : 3.5g Carb 350 Kcals Protein 41g Fat 13g Fibre 2g
Makes 3 Serving
15 ml olive oil
5g, 1 garlic glove chopped
20g, 4 tiny baby shallots, halved
160g, 3 celery stalks, diced very finely
350ml, Sadies free-range chicken broth
Optional: 150ml of small bottle of dry white wine
15g, a large handful of fresh parsley, leaf only, no thick stalks
5g, a small amount of dill, finely chopped
1 organic lemon, for zest and juice (40ml)
15g, a large squirt of sun-dried tomato puree
140g, 10 King Prawns
150g, thick chunky cod or haddock, skin removed
100g smoked haddock, diced
30ml, 2 tablespoons of light cream
- Add the olive oil to a saucepan and heat gently
- Finely chop the garlic, celery and shallots and add to the oil to fry for 3 to 5 mins, stirring occasionally.
- Add the wine and burn off the alcohol by turning up high and leaving to bubble ferociously for 2 to 3 mins.
- Add the Sadies chicken stock or just boiling water and allow to cook. If you want the celery to be softer, you will need to leave for longer.
- Half the king prawns but leave the white fish chunky as it falls apart as it cooks
- Add the fish and leave to cook at a moderate heat (6-7 on induction hob) for 10 mins.
- Add some of the lemon juice, zest, dill and parsley and taste until you find the flavour you like
- Finally add the cream. Re-heat and taste again, do you want to add any more herb or lemon?
- If you want a creamier soup, you can add more cream but this soup is intended to be light.