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.
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.
Video
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
Serving: 1gCalories: 103kcalCarbohydrates: 3gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gTrans Fat: 0gCholesterol: 40mgSodium: 86mgFiber: 1gSugar: 1g
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