Name: Low Carb Fish Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1
Cuisine: Vietnamese
Ingredients: 1 medium sea bass; 3 tbsp. olive oil; 1 celery stalk; 1 medium carrot; 1 medium onion; 1 garlic clove; 1/2 tsp. coriander seeds; 6 cups of water; Fresh parsley (1/2 bunch); 1 bay leaf; 1/2 lemon juice; 1/2 tsp. turmeric; Salt and pepper to taste; 1 egg yolk; 1 lemon juice

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This fish soup recipe contains only 3g of carbs.

3g Carb Fish Soup Recipe

What are The Benefits of This Soup?

This fish provides vitamins A, B1, B2, B6, B12, and D in one package. (1) When combined with healthy spices, vegetables, and herbs, you obtain the most potent recipe to support your health during winter.

It also presents a great option for those on a low-carb diet, as this fish soup recipe contains only 3g of net carbs per serving.

Ideal for large families, this recipe serves 6 and delivers a comprehensive package of vitamins and minerals essential for every family member, from the oldest to the youngest.

Yield: 1

Low Carb Fish Soup Recipe

All you have to do is consume the low-carb fish soup recipe quickly while it is still hot after it is cooked. It is quite simple to make and does not cause a pile of dirty dishes.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

1 medium sea bass
3 tbsp. olive oil
1 celery stalk
1 medium carrot
1 medium onion
1 garlic clove
1/2 tsp. coriander seeds
6 cups of water
Fresh parsley (1/2 bunch)
1 bay leaf
1/2 lemon juice
1/2 tsp. turmeric
Salt and pepper to taste

Dressing

1 egg yolk
1 lemon juice

Instructions

Remove and clean the bones of the sea bass fish. Transfer the fish to a saucepan and add the cold water. Peel the carrots and onions, then chop them randomly. Chop the celery stalk and add it to the pot along with the chopped vegetables, parsley, black pepper, garlic, bay leaf, lemon juice, turmeric, coriander seeds, salt, and olive oil.
To obtain a delicious fish broth, boil the fish with the root vegetables and aromatic herbs over medium heat until it releases its essence. Take the boiled fish meat onto a serving plate and shred it into small pieces. Strain the vegetable broth, which takes on the flavor of the fish, through a strainer to obtain a smooth broth.
Put the fish broth back in the pot and add the fish pieces to it. For the dressing, mix the egg yolk and lemon juice well. While the soup is still hot, add the dressing little by little to the water. Boil on low heat for another 10 minutes with the dressing. Serve hot.

Notes

To get all the benefits of fish, boil all the pieces of fish in water, then drain.
Allow small pieces of vegetables to pass through the strainer, as they will add a lot of flavor to the soup.
You can serve the soup with slices of toasted cheese bread.
For a thicker soup, you can add 1 tablespoon of flour.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 103Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 40mgSodium 86mgCarbohydrates 3gFiber 1gSugar 1gProtein 5g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Bon Appétit!

Storage Conditions

Make sure you don’t keep the sea bass soup for too long. You can keep it in the refrigerator for a maximum of 1 day. But the ideal is to consume the soup while it is still hot and not save it for the next day.