Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Ada Wong's 7 Layer Dip
This Biggest Loser finalist puts a healthy twist on this party appetizer.
Home 
Recipes
Yield: Serves 4. Each serving: 1.5 cup
Recipes
Mediterranean Fish Soup
| Nutrition Information | |
| Calories: | 255 |
| Total Fat: | 5.5g |
| Saturated Fat: | 0.5g |
| Trans Fat: | 0g |
| Cholesterol: | 67mg |
| Sodium: | 265mg |
| Carbohydrates: | 21g |
| Dietary Fiber: | 3g |
| Sugars: | |
| Protein: | 28g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
1 tablespoon olive oil
1 cup chopped onions
1 clove garlic, crushed
2 plum tomatoes, cored and quartered
1 stalk celery, sliced
1 orange, grated zest
1 bay leaf
Black pepper to taste
Heat oil in large soup pot over medium heat (not too high). Saute the onion until soft, about 3-4 minutes. Add the garlic, and saute another minute. Add the tomatoes, celery, orange zest, bay leaf, pepper and chicken broth. Cook until the vegetables are very soft; remove bay leaf. Puree in blender. Put broth back on stove and cook the potatoes for 7 minutes. Add the fish and cook until fish and potatoes are done, about 10 minutes. This soup may be seasoned with saffron or annato for color.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!