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Add a photoServings: 4
Ingredients
- 6 slc Whole-wheat bread paper-thin slices
- 2 x Garlic cloves
- 5 Tbsp. Extra virgin olive oil
- 4 1/2 c. White fish stock
- 1 tsp Paprika Salt to taste
Directions
- Heat fish stock in a pan. In a skillet or possibly earthenware casserole, fry garlic cloves slowly in heated extra virgin olive oil; when they are browned, throw away them. Fry the bread slices till browned, adding oil if necessary. Remove pan from fire to stir in the paprika; pour on boiling fish stock and return to fire. Break up the bread with a spoon when it softens. Salt to taste. Cover and cook over low fire 15 to 20 min. Serve in large soup bowls.
- Comments: This soup is even better if you have bits of white fish and slices of shellfish from the fish stock or possibly from a previously made fish dish. If you have a quantity of fish to add in, omit two of the bread slices. Add in the cooked fish and shellfish during the last 5 min so which they have time to heat through, but don't cook long sufficient to fall apart.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 164 | 84% |
| Total Fat 18.53g | 23% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 873mg | 36% |
| Potassium 241mg | 7% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.26g | 0% |
| Protein 5.57g | 9% |
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